
Terra is a comforting cup, a grounding and familiar experience. Suited for espresso, espresso and milk, or batch brew.
This is the closest replacement for our current Brazilian coffees, with chocolate notes, great sweetness and soft ripe fruit character. These coffees have been brought together for a reason, an intentional combination of lots from natural Brazil to natural Ethiopia or El Salvador, or even a single larger lot.
Agua Limpa
This natural Red Catuai showcases the Brazilian profile well, with a dark chocolate and hazelnut base punctuated by soft ripe cherry, produced by Luiz Fernando de Oliveira.
In 2005, Luiz Fernando de Oliveria sold his home in Batatais, São Paulo, and began again in Pratápolis; on eight hectares nestled in the hills of Minas Gerais, two already planted with coffee. This was the plot he called Agua Limpa. While still tiny by Brazilian standards, Luiz Fernando now has 9 hectares planted with coffee.
Brazil has faced increasing instability in recent years, driven by climate extremes and vulnerabilities in intensive agricultural systems, making it harder to secure consistent quality at acceptable prices.
As a result, we reassessed our approach to espresso sourcing, as fewer Brazilian lots met our standards for balanced, characterful milk drinks.
With Profiles, our goal is to deliver this experience year-round, widening our sourcing across the coffee belt - often blending carefully selected lots - to maintain both quality and a consistent profile.
Megadu
This lot is from Hester and Dawit’s newer project in Guji, near the village of Megadu, in the Shakiso sub-region. This area is densely forested; coffee has grown here for centuries, both wild and cultivated. Although Guji is just across the border from Dawit’s home region of Sidamo, the culture here is rather different, so Bette Buna allied with two local community leaders to start their project, on 220 hectares of land just outside Megadu. Hester and Dawit currently administer 50 hectares of the land, and process coffees from the wider plot and from neighbours for export.
For some community members, they have even built small drying facilities on their land, or organised them into groups to share a miniature drying station. Each farmer also receives training on cherry selection, quality and drying. This capacity building allows producers to take more control of their supply chain, building a more finished product and allowing them access to the speciality market.
Subscribe to Terra
Our Profiles Subscription is a place to come home to. Choose between the two taste profiles Terra and Luna. Our Profiles are created with intention; to enable complex and characterful espresso-based drinks, and comfortable filter coffees, and now you can subscribe to receive Terra monthly, and easily switch between the Profiles to find your preference.