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We help coffee roasters and buyers source traceable, direct-trade specialty green coffee from Brazil with complete transparency.
Whether we were in Alta Mogiana, Cerrado Mineiro, or Mantiqueira, what really stood out was how many dried cherries were still on the trees. Having visited many of these farms over the years, that's something we don't remember seeing to this extent.
Several producers explained that the rain followed by hot, sunny weather caused many cherries to begin drying right on the tree. While that reduces the amount of drying needed on the patios, it also gives producers less control over the drying process.
That's one of the reasons quality, especially for fermented and more fruit-forward coffees, is still very much an unknown.
Curious how this could shape the coffees available this year? Get in touch to learn more.
08/10/2026
This Year's Harvest Is Behind Schedule
Across all three regions we visited, producers estimated they were only 40 to 45 percent through harvest.
At this point in the season, they'd typically expect to be closer to 70 to 75 percent done.
Patios had room to spare.
Cherries were still ripening on the trees.
Everyone was working to catch up.
Want to understand how this could affect timing on your next shipment? Get in touch.
08/07/2026
Andre, Victor, and Wade recently spent seven days in Brazil, visiting six farms across three growing regions: Alta Mogiana, Cerrado Mineiro, and Mantiqueira.
Over 2,000 kilometers on the road.
Muddy boots.
Long conversations with our producing partners.
One thing stood out immediately. The message was the same in every region we visited.
Get in touch to learn more about this year's harvest and the challenges producers are facing.
August doesn't mean harvest is slowing down.
For many farms, it means the real rhythm has kicked in.
Picking continues.
Patios stay full.
Mills start running longer hours.
This is the month where the pace becomes constant.
Cherries ripen on their own schedule, not the calendar's.
That means picking on a Sunday.
Adjusting plans overnight.
Reacting to conditions no one can control.
Farming coffee means staying flexible, every single day.
07/31/2026
A spec sheet can tell you altitude, variety, and processing method.
It can't tell you how a producer talks about their land, or how they react when something goes wrong mid harvest.
That's why we keep showing up in person.
07/30/2026
Walk far enough on one farm and you'll find coffee at completely different stages.
Some still on the tree.
Some drying.
Some already resting, waiting to be milled.
One farm can tell a dozen different stories at once.
It's easy to romanticize a coffee farm from a distance.
Up close, it's early mornings, physical work, unpredictable weather, and constant problem solving.
The beauty is real. So is the effort behind it.
Both are part of the story we want to show you.
07/28/2026
Happy Dia do Agricultor
Today we celebrate Brazil's farmers, the people who make everything we do possible.
Every trip to origin reminds us of the same thing.
Behind every harvest is a family.
Behind every lot is a decision made with care.
Behind every cup is someone who has spent a lifetime learning this land.
To the producers who welcome us onto their farms, answer our questions, and share their work with patience and pride, thank you.
This industry exists because of you.
Happy Dia do Agricultor to all the farmers who make specialty coffee possible.
While harvest is still underway, many conversations are already focused on the future.
What worked?
What can improve?
What experiments are worth repeating next year?
The best producers are already thinking beyond this season.
That's one of the reasons we love working with partners who never stop learning.
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