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By Everyday Coffee Roasters

Brazil: Kaparao Pulp Natural

The Kaparao Regional Profile is a result of a project in partnership with Burgeon Specialty Coffee and “Caparao Junior”, a non-profit organization. The project objective is to provide technician agronomists to the development of coffee production in the region, being a mutual benefit to the young professionals’ development as to support the producers on improvements of production. It’s a project with social and environmental positive results as it engages the community at the same time it enhances sustainable production practices. Kaparao Regional Profile creates volume avenues in the “Serra do Caparao” region which produces unique coffees through family labor bringing young generations back to the field through the work on the production and environmental preservation.

The “Serra do Caparao” is a mountainous region, situated in the southwest of Brazil on the states’ border of Minas Gerais and Espirito Santos. A region of unique climate and topography as it’s surrounded by the national park called ‘Parque Nacional Caparao’, a representative area of native rainforest known as Mata Atlantica. In this region, it has been registered the lowest temperatures of both states, Minas Gerais and Espirito Santos. A microclimate that promotes the production of high-quality coffee due to the slow maturation of the cherries and as a result a later harvest up to November/December known as ‘Flowers of March’.

The Kaparo Regional Profile developed by Burgeon Specialty Coffee is a bridge that creates an avenue of volume to small producers while at the same time assures quality and consistency to the roasters.

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By Everyday Coffee Roasters

Rwanda Inzovu Supremo

Inzovu Supreme single-origin is grown by smallholder farmers, who maintained a farm of about 200 to 300 trees on average. Fully-washed Supreme is a blend of over 60 washing stations with supervision and 15 internal washing stations – this processing setup allows consistency year after year. The smallholder farmers underwent agronomy training to help them grow better quality coffee beans and increase their yields.

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By Everyday Coffee Roasters

Jairo Arcila Castillo Natural

This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed inside plastic tanks for 42 hours to maintain the temperature at 20 degrees and adding CO2. Later placed on raised beds until 18% moisture content is achieved.

Afterward, coffee is placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content.

This micro-lot is 100%, Castillo. This varietal was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

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