Andréia Moreira is a fifth-generation coffee producer in São Sebastião da Bela Vista, a hillside town in the southern Minas Geraís growing zone. Her farm, Fazenda São José, sits between 900 and 1,200 meters, on land her family has worked for over a century. She grows both dry process and pulp natural lots. This is one of the latter.

Andréia partners with Agrorigem, a Sul de Minas exporter run by Dani Alkmin. Dani has built her business around the underrepresented producers of this region, and she is the president of Mulheres Empreendedoras do Café, a regional women's coffee association that pulls in producers, mill workers, exporters, and roasters. Andréia is a member.

This is the first coffee from Brazil for Dry Heat Coffee in a while, and is quite different from what is usually on the menu. Brazil does an outstanding savory-sweet, nutty, low-acid profile better than anywhere else, and a well-made pulp natural is the cleanest way to allow those expressions to come forward.

Pulp Natural: Cherries are mechanically depulped, then dried with a layer of mucilage still on the bean, no fermentation tank or rinse cycle. The dried mucilage acts like a thin honey coat, giving you something between a washed cup and a honey process: mild, nutty, lightly sweet, with a touch more body than a fully washed Brazil.

Cupping notes: Roasted nuts open into caramel-drizzled peanut and almond meal. Mid-palate moves to cocoa-dusted almond. Finish lands at chocolate-dipped pretzel, savory and sweet at the same time. Mild body, mild acidity, very approachable. It is a good light-to-medium drinker, and it pulls cleanly as espresso.

Resting: Best 21+ days after roast.

Best brewed as: Moccamaster, Clever Dripper, or espresso.

8 oz. / 227 g WHOLE BEAN

Country: Brazil
Region: São Sebastião da Bela Vista, Sul de Minas
Producer: Andréia Moreira, Fazenda São José
Varietal: Modern Hybrids
Process: Pulp Natural
Roast Level: Light
Elevation: 900-1,200 masl
Tasting Notes: Caramel, Peanut, Almond, Cocoa
Good For: All Brew Methods, including espresso
Body: Medium, Smooth

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

This coffee comes from the Kiamabara factory near the town of Karatina, in the Nyeri region of Kenya. In Kenya, a washing station is called a "factory," and Kiamabara is part of the Mugaga Farmers Cooperative Society. Hundreds of smallholder farmers deliver their ripe cherry here, where it is sorted, processed, and dried with the kind of consistency the great Kenya factories are known for.

Because members tend small plots rather than large estates, they have close control over picking only ripe cherry, which is where so much of the sweetness and clarity in coffee from Kenya begins. The farms sit right around 1,900 meters, and most growers cultivate SL-28 and SL-34, Bourbon-descended varieties developed by Scott Labs in the 1930s and prized for the bright, structured cups they produce. A portion of the trees are Ruiru 11, a newer Kenyan variety bred for resistance to coffee berry disease and leaf rust, planted alongside the older SL-28 and SL-34 as farmers renew aging plots.

Washed Process: Ripe cherries are depulped, fermented, and washed clean, then dried slowly on raised beds in the sun. This Kenya-style washing strips the fruit away early so the cup reads clean and transparent, letting the sweetness and citrus come through without anything muddying them.

Cupping notes: Very sweet and juicy, with citrus that leans sweet rather than sharp. Think lemonade and orange cream soda up front, with apricot jam, black cherry, and plum filling in as it cools. Deep raw-sugar sweetness runs through the middle with a touch of molasses at the edges, and the acidity stays bright without ever overpowering the cup. It is the comforting, "coffee-like" side of Kenya: clean, sweet, and easy to love.

Resting: Best 4+ weeks after roast.

8 oz. / 227 g WHOLE BEAN

Country: Kenya
Region: Karatina, Nyeri
Producer: Kiamabara Factory (Mugaga Farmers Cooperative Society)
Varietal: SL-28, SL-34, Ruiru 11
Process: Washed
Roast Level: Light
Elevation: 1,900 masl
Tasting Notes: Lemonade, Black Cherry, Apricot
Body: Juicy, syrupy sweetness

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)

Bishan Wate washing station sits near the Wate River in Hambela Wamena, in Ethiopia's Guji Zone. About 50 smallholder farmers bring cherry to the station for processing.

Washed: cherry is floated to sort out underripes and defects, then depulped and fermented for 48 hours before drying on raised beds for 21 days, positioned for airflow over direct sun, down to 12% moisture.

Cupping notes: Jasmine and sweet floral aromatics lead, with a peachy acidity and soft fruit underneath. Black tea spice notes carry through at light roast.

8 oz. / 227 g WHOLE BEAN

Country: Ethiopia
Region: Hambela Wamena, Guji Zone
Producer: Bishan Wate Washing Station
Varietal: Heirloom
Process: Washed
Roast Level: Light
Elevation: 1,900–2,350 masl
Tasting Notes: Jasmine, Peach, Black Tea

(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)