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Region: Chapada Diamantina, Bahia
Altitude: 1,150 metres above sea level
Varietal: Catuaí
Process: Natural
Producer: Borrê Family
Sourcing Partner: Melbourne Coffee Merchants
Our latest offering from Bahia, Brazil offers a sweet and buttery cup profile. Ripe sweetness of dried fig and red grape add complexity to the comforting flavour of muscovado sugar.
Ideal for espresso machine and stove top brew methods. A delicious pairing with milk.
Origin Story
Gandula is a very special microlot selected from Fazenda Progresso, a beautiful farm nestled in the Chapada Diamantina mountain range in the heart of Bahia.
The farm is located near the town of Mucugê, and sits on a plateau at 1,150m above sea level surrounded by the Chapada Diamantina National Park, known for its mountainous cliff formations (Chapada) and 19th-century diamond mining (Diamantina). The region’s high elevation plays a key role in the quality of the coffees produced here, as does its temperate climate. Hot days and cool nights — with an average temperature variation of just 10°C — create ideal conditions for slow coffee cherry maturation and a gradual development of natural sugars in the fruit, resulting in a sweet and complex cup.
Processing
Cherries were carefully hand-selected at the peak of their ripeness by a specially trained team between June and August, and then naturally processed. Since 2023, Progresso have implemented cherry colour sorting, by installing a machine that uses infrared light to separate any green (unripe) fruit from the ripe red cherries that are ideal for processing.
After sorting, freshly harvested cherries were carefully dried on meticulously clean patios for two days. Cherries were then transported to raised beds under the protection of a greenhouse for a further fifteen days, for a total drying time of seventeen days. The coffee then received a final touch of drying in mechanical dryers at 33 degrees celsius to ensure moisture was homogenised.
