Autumn Blend 2022

sweet, balanced & earthy – marmalade – buttery, with good grip – soft, stone fruit acidity


Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

BRAZIL Rio Brilhante
Concepción Pixcayá

Origins  Coromandel, Cerrado, Brazil; San Juan, Sacatepéquez, Antigua, Guatemala; ; Cauca, Colombia; Trujillo, Valle del Cauca, Colombia
Flavours  marmalade, sweet, balanced & earthy, papaya, bancha (roasted green tea)
Body  buttery, good grip
Acidity  soft, stone fruit
Roast  medium
Brewing  plunger, Aeropress, moka pot, espresso, milk-based espresso

Owners  Inacio Carlos Urban; Manuel Zaghi Mirón and his mother Maria Cristina Mirón de Zaghi; Salazar Family; Niko & Karo Ocampo
Altitudes  1,050; 1,900; 1,910; 1,450-1,700 masl
Varietals  Catuai; 100% Bourbon; Caturra & Colombia; Castillo & F6
Processing  natural, dried on patios; fully washed & sun dried on patios; washed, parabolic drying; washed, silo dried

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Autumn Blend 2022

Blend Components

Guatemala Concepción Pixcaya
Brazil Rio Brilhante
Colombia Salazar
Colombia La Julia

Guatemala Concepción Pixcaya

Producer Prizes – Guatemala Cup of Excellence (CoE) #20 (2011), Guatemala CoE #10 (2012), Guatemala CoE #15 (2015), #24 Guatemala CoE (2017).

Finca Concepcion Pixcayá was founded in 1926 by Sr. Carlos Mirón Armas and Sra. Maria Muñoz de Mirón. The farm’s current owner, Sr. Manuel Zaghi Mirón is the fourth generation of his family to work this land, and he maintains the farm in pristine condition with the help of his mother, Maria Mirón de Zaghi.

Before being bought by the Mirón Muñoz family, the farm was owned by the Catholic Church. At that time, there was an expansive Spanish-style house built by the former bishops running the church, but it was, sadly, destroyed in the 1976 Guatemala earthquake. The Mirón Muñoz family has erected a beautiful home on the property in its place, which is currently used not only as the family home but also as a (part-time) hotel and restaurant, serving employees of, and visitors to, the nearby cement factory. The farm keeps the name of the original location, and ‘Concepción’ contains reference to the convent which once stood here.

Although not far from Guatemala City, the drive up to the farm follows dusty, rough roads through a multitude of villages. The farm itself is mid-sized, covering around 150 hectares; however, the area under coffee only extends across just over 22 hectares at a prime coffee-growing altitude of 1,900 metres on average. The rest of the land is devoted to macadamia nut farming, which is the farm’s primary agricultural commodity and covers just over 51 hectares. There are various engineers overseeing silviculture and one designated to the macadamia and avocado trees, in addition to Mr. Zaghi who ensures the success of coffee production. The rest of the land is kept under forest cover as conservation area. The combination of soil, climate and altitude make for amazing coffee producing land, as evidenced by the farm’s performance at the Guatemala Cup of Excellence competition, in which they have placed no fewer than four times.

Various coffee varieties have been trialled at Concepción, Pixcayá over the years, but ultimately Manuel and his forefathers concluded that the traditional Bourbon variety performed the best with regards to cup quality.

In addition to the painstaking work on coffee, much of the work on the farm is done with an eye towards environmental responsibility. The farm avoids using herbicides and makes its own organic fertiliser, prepared from macadamia parchment, corn cane and other waste products from the farm’s agricultural activities. All water used in processing during the harvest season is reused and then, at the end of the day, deposited in special tanks to filter out the solids, which are then used in composting. Water conservation is a priority, and the farm has five big tanks to collect rainwater for use in processing during the harvest season (which occurs during the dry season in the region). The farm has recently undertaken bee cultivation on a protected part of the farm for environmental reasons, and reforestation activities have been a big focus for the Manuel since he took over ownership. In fact, in 2003, the farm was nominated by the FAO as the best farm reforestation project in Guatemala.

The farm, in total, hires 40 people year-round to oversee all agricultural activities. Manuel employs an engineer specialized in silviculture to manage the forest land and another for avocados and macadamia. However, Manuel will only entrust himself in overseeing all coffee-related activities.

During the peak of the harvest, the farm brings in an additional 40 to 60 local villagers to help with picking. After being selectively hand-harvested, coffee is delivered to the mill on the same day it is picked. All coffee is then sorted to remove debris and under-ripe cherries before pulping. The ripe cherries are then dry pulped, and what little water is used is circulated to be used for more than one batch per day. At the end of the day, the water is delivered to a separate pond in order to prevent water contamination. The pulped coffee is deposited in fermentation tanks and fermented for 24 to 36 hours depending on the weather and ambient temperature. After this, the coffee is fully washed in clean water, with wood pallets being used to manually remove any extra mucilage and delivered to be dried on the farm’s patios. Drying time can be as little as 4 days, but only if the weather is sunny and warm (which is rare). More frequently the coffee is dried for 5-8 days, being turned regularly so as to ensure even drying.

In future, the family has the goal of establishing a section of the farm for commercial flower production. Doña Maria is a keen gardener and grows a multitude of orchids and other flowers in the garden around the house. Manuel’s two sons are currently studying agriculture at university, and he hopes that they will both return to help run the farm, perhaps helping this new venture get off the ground. Of course, coffee will always be central to the farm’s strategy and the farm’s heritage for generations to come.

Brazil Rio Brilhante

Inacio first arrived in Minas Gerais in 1976 with the dream of producing great coffee via sustainable and innovative practices. After acquiring his own farm in Cerrado Mineiro in 1984, Rio Brilhante has grown to become one of the biggest farms in the region, as well as one of the largest in the country; spanning over 2000 hectares. Since Inacio planted those first trees over 30 years ago, he has continued to strive for excellence within the speciality industry, mainly via his use of rigorous quality control methods.

Made up of 55 separate counties, the region of Cerrado Mineiro can be found to the east of Minas Gerais, one of the primary coffee-growing regions of Brazil. Famed for its quality coffee production, the region ranges from 1,000 to 1,250 metres above sea level, providing ideal conditions for coffee production due to the perfect balance of wet and dry seasons. Cerrado alone is estimated to produce as much as 12.5% of Brazil’s total coffee output and has now received ‘Origin status’, meaning only coffee from ‘Cerrado’ can be called ‘Cerrado’; similar to Champagne in France. This exceptional quality is noted to result from a combination of climate, soil, terrain and the general ‘know-how’ of its people, something Inacio is proud to be a part of.

Inacio originally named his farm Rio Brilhante, translating in English as ‘bright river’, to honour the clear crystal water that provides life to his farm. This lifeblood that Inacio considers to be so important to Rio Brilhante’s success originates from ‘Guarani Aquifer’, the second largest underwater reservoir on the planet, partly located underneath the Cerrado region, but also stretching as far as Paraguay and Uruguay. As well as the colossal 1600+ hectares dedicated to coffee, Urban also has a further 700+ hectares, where he grows a combination of cotton, soy, corn, tomato, beans and grazing pasture for cattle.

Inacio’s sons are now also involved in the running of the farm. He notes that family care helps to keep responsibility and innovation at the heart of best practices for Rio Brilhante. He also believes his sons’ passion, will help to honour Rio Brilhante’s existing 30-year history, for decades to come.

The high level of quality found at Rio Brilhante can be attributed to the standard of cultivation. Both the soil and coffee tree leaves are analysed every quarter. Using these results, corrections are made using specific products and fertilizers. Pruning is conducted on average every two years when crops begin to reduce in productivity. Trees are evaluated by a trained professional, with precision cuts made either at the lateral (secondary branches), neckline (upper part of the plant) or reception (total cut of the plant).

A wide selection of varieties common to Brazil can be found at Rio Brilhante. These include; Bourbon, Topazio, and Catucai, amongst others. As part of their core drive to always innovate, new varieties such as Arara and Paraiso are also being introduced. These varieties have been chosen not only for their great cup attributes but also for their pathogen resistant characteristics that help deter diseases such as leaf rust. This, in turn, increases the productivity of the tree and also reduces the quantity of fungicide application needed. This particular lot from Rio Brilhante is 100% handpicked Catuai. Cherries are picked, sorted and pulped, before being dried on patios until they reach below 12% moisture.

Rio Brilhante takes part in a number of social projects; their main being ‘Seeds of Change’. ‘Seeds of Change’ is a program focused on helping Rio Brilhante staff to learn skills such as reading, writing and calculating in everyday life. The driving force behind this scheme is that staff are constantly being faced with new challenges, both at work and home, in our modern world. ‘Seeds of Change’ helps to give staff the tools they need, to be able to thrive under such circumstances. Members of staff who take part receive a professional qualification, to help further their career. Rio Brilhante also offers this project to staff member’s relatives, highlighting the importance of the family as one of their core values. As well as Seeds of Change, other education initiatives such as ‘Escolinha Tia Edna’, a disability school for 85 pupils aged 2-6, and ‘Ponto do Livro’, a project aimed at opening local open-air libraries, are also funded by Rio Brilhante.

For the future of Rio Brilhante, Inacio looks to further their environmental impact by recovering and reinstating other water springs; similar to the one that provides his farm with life. To do this, he plans to involve his employees as well as the local community, from which they will also benefit.

Colombia Salazar

The Familia Salazar Blend is a washed coffee, produced by William, the third generation of coffee producers from the Salazar family.  William dedicated his university studies to agro-engineering. His graduate thesis paper was focused on investigations in the post-harvest methodology of coffee processing in variable climate conditions. William has taken his family farm under his supervision since 2014, while also doing freelance consulting on other crop integration in northern Cauca. The Salazar family produces bright, sweet, and complex washed Caturra and Castillo coffees.

Their farms have 3 lots of 1.5 hectares each at different elevations with the micro ecological wet mill installed at the highest elevation point of the farm. William dries all the farm’s coffee in a parabolic dryer strategically located at the most open-air area of the farm where the coffee receives enough ventilation with warm currents while drying. William is planning to plant some additional varieties on his farm in the coming years and improve the nutrition to keep the coffee trees more healthy and resistant to climate change.

Their farms are located within the Tierradentro National Archeological Park, a UNESCO World Heritage site. The Familia Salazar Blend is also named after this zone (Tierradentro Familia Salazar). The land around Tierradentro is rich with history dating back to pre-Colombian civilizations and its topography and climate conditions make it well suited to growing many crops.

The Tierradentro is one of the most important sites for pre-Columbian culture, with Nasa nation and Guambiano settlements, and of an indigenous communities. They’re part of an association called: ASPROFECH , they’re diverse smallholder producers of specialty coffee, with 70 male and 20 female members representing 60 families. Members are rural landholders, including those of indigenous and Afro-Latino descent, living in the San Luis municipality of Paez in Eastern Cauca.

The area around Tierradentro has faced challenges for nearly fifty years related to the illegal coca trade and the presence of armed forces. Episodes of violence forced residents to migrate to the most rural parts of the region…however today these communities have rebuilt and are making their way up the specialty coffee chain.

Colombia La Julia

This is our second season featuring coffee from La Julia – last year was a small lot of Tabi varietal, semi-washed which we released as a single Origin. This year it features in our Autumn Blend.

La Julia is a coffee farm located in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity.

La Julia cultivates varietals and produces high-quality specialty and estate coffees.

“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.

Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela’s, their mother, constant support.
After the passing of their father in 2002, Niko decided to take on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting…

In 2006 La Julia obtained their first 2 Rainforest Alliance Certification, giving their convincement that this was the way in which they wanted to produce their coffee. Niko and Karo are deeply committed to sustainable practices.

One of the most important and sensitive steps to produce specialty coffees is the processing. La Julia’s aim is to have a mass with a minimum average of 24-30 brix degrees in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the low-density coffee cherries and coffee tree leaves.

After floating, the process continues by hand sorting the beans on raised beds before the fermentation process. In hand sorting, the unripe/partial unripe cherries and the overripe cherries are separated. Once the perfect cherries are obtained, the intact coffee cherries are placed in tanks for the Aerobic fermentation process, with a minimum amount of cold fresh water to control the temperature (18-22°C) for 24 hours. Afterwards, the coffee is then de-pulped and undergoes another 66 hours of Aerobic fermentation process with a low amount of cold freshwater (18-22°C).

For this lot of Castillo washed process, La Julia put the fermented coffee to drain on raised beds for 1 day, then on the mechanical drier for 56 hours at 32-34°C (the drier is turned on about 12 hours per day). The drying time takes around 6 days. Once the coffee is dried, it goes into GrainPro bags for 30-60 days for stabilization purposes. Afterwards, the next step is milling and electronic sorting.

Besides coffee, at La Julia you can find banana and plantain among the coffee fields, areas of native forest, hiking trails, and watersheds that they preserve. When the coffee fields are being renovated, seasonal corn or beans are planted. You can also find incredible fruit trees including guava, papaya, guanabana, avocado, orange, mandarin, and lemon.