Tasting notes

Intense, sweet and toasted notes reminiscent of caramel, dark chocolat and tobacco.

The beans

Producer: The Barbosa Family
Farm: Fazenda Cachoeira – Cerrado Mineiro
City: Carmo do Paranaíba, Minas Gerais
Country: Brazil
Altitude: 1100m
Varietals: Red Catuai
Process: Natural, sun-dried

Producer: Gondo Coffee Factory 
City: Kihoya, Murang'a
Country: Kenya
Altitude: 1900 MASL
Variety: SL 28, K7, Ruiru 11, Batian
Process: Fully Washed

Recipe

Filter: 20g coffee / 280g water / 3min 30s
Espresso: 18g coffee / 32g water / 32s

How did we get here?

This project is the culmination of a year of obsessive development and discovery from our roasting team. We worked tirelessly to offer you a bean that would be bold and powerful while still having the characteristically well balanced flavors that Mikko strives to achieve. These high quality beans are roasted to the perfect level to offer a delicious cup of coffee with all methods of brewing from espresso to filter as well as super automatic machines.

The Barbosa Family

The tradition of coffee production has been in the Barbosa Family since the twentieth century.  Mr. Barbosa’s great-grandparent Elias Barbosa passed it on to his grandfather Claudio Barbosa de Paula and from him to his father, Jairo Barbosa de Paula and now Mr. Barbosa works with his generation and his sons Vítor Marcelo and Sergio Ricardo. When Danilo says family business, he means husband, wife, father, son, and daughter in law all working together. The office feels like an extension of home, where everybody shares the same dream, supports each other, learns and grows together. The office is located in Carmo do Paranaíba, Estate of Minas Gerais, with a team of ten people working towards producing the best coffee.

Gondo Coffee, sourced from Kihoya, Murang’a County, Kenya, is crafted at the Gondo Coffee Factory, established in 1998. Grown on small 1-2 hectare farms near Mount Kenya, 727 producers hand-pick ripe red cherries during April-June and October-November harvests. Cherries undergo meticulous sorting to remove unripe or overripe ones, then are pulped same-day at the wet mill using Kananahu stream water. Fermented for 16-18 hours to remove mucilage, beans are washed, graded, and sun-dried on raised beds with moisture meters for consistent quality. The dry parchment is hulled, sorted, and bagged, yielding a coffee with vibrant, terroir-driven flavors.

Nestled in a region rich with wildlife (hawks, snakes) and native Neem trees, Gondo’s farms rely on sustainable water recirculation to protect local streams. Despite challenges like costly education and youth migration, farmers remain dedicated to producing exceptional coffee. Enjoy the bright, nuanced notes of this wet-processed coffee, reflecting Kihoya’s unique volcanic soil and meticulous craftsmanship.

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Our production and shipping day is every Monday, and we aim to ship coffee that is no older than one week at the time of shipping. Orders placed before 6:00 AM (ET) on Monday will ship the same day. Orders placed after this cut-off may be shipped later in the week or the following Monday, ensuring the coffee remains fresh within our one-week standard.