$17.00 – $58.00
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Notes: Milk chocolate, cola, macadamia
Coffee Story: In crazy 2021, one thing’s for certain: Pedro and João’s coffee will long remain a much-loved element of our Shadow Boxer blend. This year’s varietal is so incredible that we offer you this: a naturally fermented, single-origin micro lot. Chapada Diamantina (Portuguese) translates to “Diamond Plateau” in English. It comes as no surprise, then, that for 100 years this area was mined for the gemstones embedded in its cliffs. Today, the region has swapped gems for its newfound specialty coffee fame.
This aerobic natural has been fermented as whole cherries with the oxygen safely locked in. Kept at a controlled temperature before drying, this new style of processing is what Pedro and his family have been working on for the last few years. We’re loving the results!
Pedro Teixeira, the son of João Newton, is of his family’s fifth generation of coffee growers. One of our longest-serving partners, Pedro maintains a proud focus on quality and sustainability, priorities that shine with every coffee we receive. Like many Brazilian farms, Santo Antonio is run by its producers. It’s not uncommon to find Pedro himself picking cherries during harvest. Santo Antonio farm is a great example of how producers can take advantage of technology and modern techniques while preserving the environment and the cultural history of the land. Besides maintaining 20% of the surrounding environment as a legal reserve, another 28% is undergoing reforestation, totalling nearly 50% of natural forest around the farms. Such incredible, community-minded practices contribute a huge amount to the training and skills development of those local to these most remote areas of Brazilian countryside.
Maintaining an ever-progressive focus on keeping practices sustainable, local and sensitive to the environment around them, Pedro and his family have also built a large shelter for birds that are hurt or being held in captivity.
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This coffee will be roasted fresh for you. Rumble will roast your coffee on Wednesday and dispatch on Thursday.