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Red fruit dominates the initial notes on the cup. Like most Brazilian coffees, it has a mellow acidity. Nutty notes mingle with a burnt caramel sweetness to produce the impression of candied nuts. There are also hints of bananas foster. Finishes with heavy, satisfying notes of sweet milk chocolate.

This coffee is the product of two farms in Brazil: Nossa Senhora and Tri S. Tri S farm is part of the Sustainably Sourced and Supplied certification program (hence the name.) The program focuses on stopping deforestation as well as the adoption of new technology and management for sustainable agriculture. It is run by Silvia Nishikawa, a part of the Japanese-Brazilian community which is renowned for producing extremely high quality coffee in Brazil.
Estevam Mario runs Fazenda Nossa Senhora which covers 395 hectares. While coffee makes up the majority of the land use, a significant portion ~160 hectares is a preserve for the native landscape. He also produces organic fertilizers from coffee pulp and micro-organisms found on the estate. The estate has housing for workers and a school to ensure a full education for the workers’ children.
The coffee from both of these farms was processed using an anaerobic fermentation. The individual coffees share a lot of overlap in their flavor profiles, but we found that combining them in equal quantities created a cup better than either of the individual lots.

A 1:14 brew ratio with a medium grind and 195-205°F yields delicious and well balanced cups.