Osmar Pereira has been growing coffee for decades in the hills of Poço Fundo, surrounded by cascading waterfalls and close family. We’ve visited three times and have been delighted to partner with him to consistently improve the quality of this pulped natural lot. Expect grown-up chocolate, praline, and moreish black cherry.

This lot is a classic pulped natural process, where the ripe coffee cherries are pulped, then laid out to dry on small patios. They are turned often, ensuring even drying, which leads to clean, sweet flavours. Chocolate, toffee, caramel.

The altitude is high for Brazil, and the processing has risen in quality almost every year, so expect much more; black forest gateau, cherry, some praline flavours, all of them sweet and moreish.