Moonlight Blend

Brazil — Fazenda Jaguara, Yellow Catuai (Natural)
Campo das Vertentes, Minas Gerais

Fazenda Jaguara is a 90-hectare farm near São João del Rei, a town in Minas Gerais historically known more for gold mining than coffee. The farm was originally founded in 2001 and is today run by André Luíz Garcia and Natália Moreira Brito — André is a third-generation producer and agronomist at the Procafé Foundation, specializing in pruning and production; Natália is a second-generation producer, cupper, and coffee trader. Together they've built one of the most recognized specialty farms in Brazil, earning 5th place at the Cup of Excellence in 2019 with a score of 90.47, and developing an extensive range of processing experiments across fermentation and drying methods. In 2021, the farm earned a CO₂ Negative Certificate — a testament to their commitment to farming with as light a footprint as possible.

This lot is a natural Yellow Catuai, dried to bring out the variety's characteristic warmth: milky chocolate, candied nuts, and a clean, round sweetness that forms the backbone of Moonlight.

• Varietal: Yellow Catuai
• Altitude: ~1,040 masl
• Process: Natural
• Region: Campo das Vertentes, Minas Gerais

Guatemala — Atitlan Pasajquim Cooperative (Washed)
San Juan La Laguna, Sololá

The name Pasajquim comes from a village in San Juan La Laguna — in the local language it simply means "populated place." The cooperative brings together smallholder farmers growing on the slopes of three volcanic mountains overlooking Lake Atitlán, at 1,200 to 1,400 meters. The lake itself is the remnant of a volcanic caldera formed 84,000 years ago, and the region gets its name from a Nahuatl word meaning "the place where the rainbow gets its colors."

Around 95% of the coffee here is cultivated by smallholders, using organic matter rather than chemicals as fertilizer. After handpicking, farmers pulp cherry on their own farms, ferment for approximately 36 hours, then wash the parchment in clean water — mostly freshwater drawn from Lake Atitlán — and dry it on concrete patios in direct sunlight. The result is a clean, structured washed coffee with deep chocolate character and a warm, caramel-like sweetness that complements the Brazilian base beautifully.

• Varietal: Bourbon, Caturra & Catuai
• Altitude: 1,200–1,400 masl
• Process: Washed
• Region: San Juan La Laguna, Sololá

Deep, sweet, and richly satisfying, our most comforting Moonlight yet.

This version is built around chocolate in all its warmth: dark, milky, and lingering. Caramel adds a smooth sweetness that runs through every sip, while brown sugar rounds out the finish with a gentle, molasses-like depth. The body is full, the acidity is minimal, and the overall experience is one of quiet, unhurried satisfaction.

As an espresso, it's bold and generous. With milk, it's exceptional, the kind of flat white or latte that you finish before you realize it's gone. Moonlight at its most reassuring.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
Brewed on our Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We recommend 18g in, 38g out in 27–30 seconds.