Orange Brown

Two countries. One way of working.

We're Brazilian-Canadians. That means we understand origin from the inside: the farms, the growers, the seasons, the way things actually get done.

And we understand what roasters in North America and beyond need from a green coffee partner.

That's not a marketing line. It's the reason we can talk to both sides in their own language.

Better conversations lead to better decisions. That's where we start.

Start the conversation. Link in bio.

Some of you have already started committing volume for the months ahead.

You don't need to commit to an entire year of coffee. But the earlier we understand what you're looking for, the better position we're in to plan for it at origin.

If there's a profile you don't want to miss this year, let's talk now rather than later.

DM us or email us to start the conversation.

More offers are coming our way now that the harvest wrapped up. We're not saying yes to all of them.

Quality and value still need to make sense to us. We'd rather wait for the right coffee than buy just to fill inventory.

That's the approach whether it's an easy year or a hard one.

The coffee we're having the hardest time finding this year: fermented and fruit forward lots.

Availability is the real bottleneck, more than timing.

We're hearing it directly from our partners. A lot of fermented coffees just haven't turned out as expected this year.

We don't know exactly why yet, and we're not going to guess. But it's part of why these profiles are harder to source in meaningful volumes right now.

Cerrado Mineiro and Alta Mogiana get most of the attention. For good reason.

But Brazil is bigger than the regions everyone already knows.

Norte Pioneiro, Paraná is one we've worked in for a while. It just doesn't get talked about as much.

That's the advantage of working with people who actually know Brazilian coffee beyond the usual names. We see the full map, not just the familiar parts of it.

Want to know what else is out there? Link in bio