Coffee Source Dark Star Blend 250g

Characteristics of coffee from Fazenda Sertão and Suke Quto farms

Farms

Brazil Fazenda Sertão
In the heart of Brazil, a coffee superpower with an ideal climate and rich soil, stands the Fazenda Sertão farm. It was here that farmer José planted his first coffee tree and with his wife Nazareth grew the family heritage. Today, their children continue to work on the farm and each grain continues to tell a story of taste, tradition and a return to their roots.

Ethiopia Suke Quto Washed
Ethiopia is where coffee culture began. In the mountainous region of Guji you will find the farm of Suke Quto and its founder Tesfaye Bekele. The story of the farm was written by nature itself. The devastating fires left the land enriched with coffee ash, which became the basis for new life. Tesfaye replanted it with coffee and shade trees and gradually a coffee forest grew up. Today, more than 150 small growers take care of the coffee on the farm. They all grow with respect for nature, slowly, honestly, on their own land. The coffee is processed on site, so it has a clear origin and taste that has a story to tell.

Varieties and processing

Brazil Fazenda Sertão
Red Bourbon is known for its natural sweetness, mild acidity and hints of red fruit. The cherries grow densely, ripen quickly, and after harvesting they glow the deep red colour that gave the variety its name. It is more difficult to grow, but loved for its flavour, which stands out especially at higher altitudes.
Natural processing enhances the sweetness and fullness of flavour. The beans are dried whole coffee cherry directly in the sun, most often on African beds. It is the prolonged contact with the skin and pulp that gives the coffee its rich body, distinctive notes of ripe fruit and often a slightly fermented character. The result is a complex, sweet and fragrant coffee that impresses immediately.

Ethiopia Suke Quto Washed
Two varieties that perfectly capture the character of fine Ethiopian coffee. Kurume - floral, delicate, with a hint of citrus. Welicho - fuller, fruitier, with a soft sweetness that lingers gently and long. In the cup they meet in perfect balance: fresh, clean, natural.
Washed processing enhances the purity of flavours and gives a floral fruity profile, unlike natural processing which tends to be fuller, sweeter and more strongly fermented. After harvesting, the grains are fermented in water to separate the pulp without the side notes of drying in the cherry. They are then dried on African beds. The result is a fresh, light flavour with a floral line and mild acidity, typical of washed coffees from Ethiopia.