We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
The Jhone Lacerda Lots was a project that began in 2013 when Jhone attended a lecture by Dr Manuel Diaz on the importance of fermentation to achieve incredible results with natural process coffees. After multiple processing experiments, He found that rather than time, the temperature of the coffee during fermentation was a crucial factor. With the aid of a software engineer, he developed a custom app that would measure and record temperature data, allowing him to plot a "fermentation profile" and also offer smart connectivity to the producer's phone.
• Roast: Light (filter)
• Region: Serra do Caparao
• Varietal: Yellow Caparao
• Altitude: 1250 MASL
• Producer: Jhone Milanez Lacerda
• Process Method: Natural Controlled Fermentation
• Profile: Feijoa, mango and jackfruit