A fourth-generation family farm run by Pedro and Lucia Salgado — 380 hectares at 1,100 metres, Rainforest Alliance certified since 2018, and our espresso anchor since the day we opened.
Pedro pulps the cherries within hours of picking and dries them on raised African beds for eighteen days rather than on the patio, which costs him time and gives us a cleaner, sweeter cup with far less of the woodiness Brazil is unfairly known for.
It is the coffee we have changed least in eight years. When a component of the Ladadika blend has to move, it is never this one.
The same figures printed on every bag of this coffee.
| Altitude | 1,050–1,180 m |
| Varietals | Yellow Bourbon, Catuaí |
| Process | Pulped natural, 18 days raised beds |
| Harvest | May – August |
| FOB 2026 | €5.20 per kg green |
| Bought since | 2017 |
Brown sugar, walnut, milk chocolate.
The wholesale size, also sold at the counter.
Seventy per cent Pinhal, thirty per cent Konga.
Pedro on why he moved from patio drying to raised beds, and what it cost him to do it.