An entry style level Single Origin coffee with a balanced cup profile. Coffees in this category are typically sweet, round with a low to medium acidity. Easy drinking, all day coffees. Of course, they will have a minimum scoring of 86 points.
Cacao Nibs. Dried Fig.
The dos Santos family have set their roots upon the mountain of Caconde, producing coffee for over 40 years. This season, our Red Bourbon lot is rich with notes of dried fruit and cacao.
We are Roaster of the Year 2025 — by Crema Magazine
Free shipping for orders over 44 €
Delivery 1 to 3 days in 🇩🇪
Producer:
Origin:
Altitude:
Body:
Sweetness:
Acidity:
Varietal:
Process:
Expect clean, full bodied notes of dried fig, cacao nibs, and sticky dates. As an espresso, the sweetness is almost tropical, like ripe mango. In cooling, the profile is beautifully balanced and creamy, with a touch of vanilla - expressive when served black and well-suited to milk.
Ivan is the younger brother of Gertrudes and Joao Hamilton dos Santos. Together with his siblings and wife Rose, a partnership began with FAF (Fazenda Ambiental Fortaleza or Environmental Fortress Farm) in 2008 to change to sustainable, quality driven coffee farming. Fast forward and a whole region has been transformed, with neighbours collaborating and following the best possible farming practices.
Named after the Brazilian Roadrunner which is native to the area, Ivan and Roses Sitio Seriema farm is a model of modern, responsible coffee production. We first tasted coffees from the family in 2014 and they have helped change our perception of Brazilian coffees. With a high proportion of Brazilian coffee produced at the lower ‘commodity’ standard, it has been an intriguing journey to see the beautiful terroir of the country properly expressed.
Our relationship with Ivan and Rose has grown over the years and we have started investing in upgrades at their farm. With improved water treatment facilities the farm now fully cleans all water before releasing it back into the environment. Working with FAF, this project is now spreading across the region: helping to deliver a more sustainable model of coffee production.
Ripe cherries are picked by hand to be naturally processed and dried on the farm. At the height of the season, when the volume of picked cherries is greatest, beans are sometimes transferred to the neighbouring fazenda belonging to Ivans brother. For their naturally processed lots, the whole cherry is transferred to raised African beds to slowly dry in the sun. The warmth of the region provides the perfect conditions for high quality natural processing that helps to impart sweet depth to the beans.
Intensive taste of chocolate, the perfect espresso to make cappuccino ;-)
Mit hoher Temperatur von 96 Grad habe ich auch etwas Schakoladennoten. Es ist ein erstaunlich hell gerösteter Kaffee dafür das er Schokoladig werden sollte. Aber auch andere spannende Aromen sucht man vergebens.Zu teuer für das Erlebnis.
IVAN DOS SANTOS
My coffee machine from Sage has severe problems grinding the relatively small and obviously rather hard beans.
I have tried many other beans before and never had the grinder make this clicking noises when stuck.
The taste is okish, but far from my expectations for the price.
Join our newsletter today and enjoy early access to limited coffee drops and other perks.
I would like to receive the newsletter in: