Our house blend, Dos Pueblos (“two towns”), combines coffees sourced through our direct producer partnerships and trusted importers to create a sweet, smooth, beautifully balanced cup. The blend components rotate according to crop seasonality and what we think is tasting delicious at the time. Pair it with milk or alt-milk or drink it black - it’s our go-to everyday espresso. The current iteration features a natural Red Catuai from Brazil - providing smooth milk chocolate notes - balanced by a red berry-like acidity from a washed mixed lot from four producers based in El Diamante village in Peru. Coffee from the Castro family and their neighbours in the town of Jorge Chavez in Peru contributes caramelised sweetness and subtle stone fruit notes.
This natural Red Catuai was produced by Nelma Maria Martins Silvério and landed in the UK in November 2024 via the coffee exporting company Unic. Nelma’s 5-hectare farm is nestled in a valley in the Mantiqueira Mountains, located in the southern part of Minas Gerais. A coffee grower for over 30 years, Nelma inherited her farm from her father and is a member of the Association of Rural Producers of Serra dos Borges (APROSB). This group of 18 local producers is dedicated to high-quality specialty coffee and regenerative agricultural practices.
Through its partnership with APROSB, Unic has funded machinery that allows producers to process cherries and separate them by quality, helping them to secure better prices for their coffee. The partnership also allows the producers to bypass costly cooperative fees by UNIC selling their coffee directly to UK roasters. The coffees are also rigorously tested, with detailed grading reports shared with producers to help them better understand and improve their coffee’s quality.
APROSB also runs a native bee project. Native bees, as natural pollinators, increase plant yields, ensure more uniform coffee sizes, and provide producers with an additional income stream.
This lot is a mix of Caturra, Catimor, and Bourbon from Finca La Jalca, run by Ciro and Jenry Castro, and neighboring family farms in the town of Jorge Chávez. The town sits at 1,800 MASL in the district of San José de Lourdes. This marks our third year working with the Castro family, whom we met through our export partners, Collective Bean. In 2020, Ciro approached Collective Bean for support in producing specialty-grade coffee, recognizing it as a valuable opportunity for his community to earn better prices for their harvests.
Since then, Collective Bean has worked closely with the Castros and their neighbors to improve coffee quality. They regularly cup and provide feedback, train Jenry in production techniques and quality control, and have facilitated our long-term partnership. Our commitment to buying coffee from the Castro family each year in increasing quantities is a key part of this system. Over the past two years, we’ve visited their farm during harvest to learn about their processes, strengthen our relationship, and share coffees with them and their neighbors. Partnerships like these create sustainable incentives for producers to improve coffee production and enhance the profitability of their work.
This year, for the first time, we combined the Castro’s coffee with lots from neighboring farmers that shared a consistent quality and flavor profile. The harvest ran from June to September 2024, and landed in the UK in January 2025. The producers used a washed process, fermenting coffee in plastic sacks for about 72 hours (depending on the climate), then washing and drying it on raised beds in tents for 15-20 days.
This lot comes from four producers in the village of El Diamante in the district of San José de Lourdes: Ebert Vega, Jeiner Flores, Nehemias Estela, and Gerardo Garcia. It’s a mixed-varietal lot—approximately 90% Caturra (because the lots contributed by Ebert and Jeiner were exclusively caturra) along with Bourbon and Pache. The farms are situated between 1,700 and 1,850 MASL.
This coffee was harvested between June and September 2024, and underwent a washed process. After depulping, the coffee was fermented for 36-72 hours, washed, and dried on raised beds in tunnel-shaped tents. The coffee landed in the UK in January 2025.
This is our third year purchasing coffee from El Diamante. In 2023 and 2024, we visited El Diamante to spend time with the producers there and better understand the coffee and culture, and we’ve built close working relationships with several coffee professionals there. Founded just 35 years ago, the village quickly gained a reputation for producing delicious speciality coffee. We love the vibrant acidity typical of El Diamante coffees, which expresses itself as red berries in the cup.
If you're not sure which coffee is for you, or you want to try them all, then our discovery pack is just what you need.
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