The Brick Coffee Roastery

Gabriel of Casa Almeida Barreto now works with neighbours moving into specialty, sharing machinery and know-how; their single-variety lots used to vanish into commercial blends. Harvested July 2025.

Ripe apple, blackberry, hazelnut, chocolate

Finca Buenos Aires, the first farm of Cafetalera Buenos Aires, planted over 60 years ago by Don Luis Emilio Valladárez and now run by his son Olman, a multiple Cup of Excellence winner. Contour planting, organic fertiliser, shade trees and windbreaks protect the soil; hand-picked, partly depulped, fermented and slow-dried on raised beds.

Peach, cherry, orange

Part of the Cafetalera Buenos Aires group since 1990 and second at Nicaragua's 2014 Cup of Excellence. Sugar levels are tracked before picking; the Parainema ferments in its fruit, is washed and dried on raised beds to 10-11%, keeping the variety's clean, lively citrus.

Bright citrus

A four-person family farm at about 1,420 m, high for Brazil, run as an agroforest with fruit and native trees among the coffee. Fully washed and dried on raised beds in a greenhouse-style dryer. The Brick publishes the price paid: R$133.33/kg at the farm gate, FOB $28.64/kg.

Kiwi, raspberry, starfruit, banana

From Muzo, one of six stations of Emmanuel Rusatira's Baho Coffee: 496 smallholders from Rugeregere village bring Red Bourbon grown near 2,100 m. Emmanuel pays up to 80% over market plus a post-harvest bonus, and all Baho profit goes back into the community.

Rhubarb, strawberry jam, black tea

Don Pastor's Pink Bourbon from a 4-hectare farm, bought through Monkaaba, an association led by Esnaider Ortega Gomez and Didier Ortega that runs a community cupping lab so farmers can taste and improve their own lots. Cherries rest 8 hours in sealed bags before processing.

Black tea, lemon, raspberry, blackberry, peach