Don’t Poke the Polkadots – Sample

While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere.

Head over to our brew guides for making coffee for more.

This coffee has been cultivated on the smallholder farm, Sitio Serra Negra, a family-owned plot managed by Paulo Bernardes, his wife, and their two sons. Nestled in the stunning Sul de Minas region of Brazil—the largest coffee-growing area—this farm benefits from beautiful mountainous landscapes, fertile soil, and the lush Atlantic Rainforest. With a perfect climate and a focus on small-scale production, it’s no surprise that this region is famous for its award-winning coffees!

The Bernardes family has been growing coffee for more than 30 years, and each member plays a special role in the process! The men in the family concentrate on planting and harvesting the coffee cherries. Meanwhile, Maria Bernardes takes charge of processing the coffee. She carefully checks the fruit, lays it out in the sun to dry and ferment naturally, and expertly removes the beans from the cherries.

The journey starts with hand-picking cherries before moving them to floatation tanks, where they are sorted, removing any under or over-ripe cherries. Next, these cherries are laid out on large patios to bask in the sun, known as the natural or dry processing method. Keeping the beans inside the cherries allows them to soak up all those delicious fruity flavours from the cherry’s flesh.

They are turned and checked regularly to protect the fruit from over-fermentation and mould. Once they hit that perfect moisture level, they are carefully washed to remove any leftover mucilage. After that, they rest for four weeks before being hulled, graded and bagged!

With each and every coffee we source, it must have a quality score. This quality score determines if a coffee can be granted its ‘speciality’ title. The coffee must receive a score of 80 or above to gain the name. Have a look at our page about coffee cupping to see exactly how we do it here at Two Chimps Coffee.

As roasters of speciality coffee, we never ‘over roast’ any of our coffees. The roasting process is our chance to show off the awesome natural flavours and aromas found within the coffee. If coffee is roasted too dark, these natural flavours and aromas can be hidden and instead replaced with burnt and bitter tastes. The coffees we source are of very high quality. This gives us the opportunity to showcase the flavours during the roast rather than hiding them. Our coffees all have a natural sweetness and are never burnt or bitter.

All ten of our ethically sourced coffees are all completely different from each other. The farmers and workers who grow, nurture and harvest our coffees constantly produce faultless coffee beans. Our job? To roast them to their full potential.

Nuts and Bolts

Roast Style: Medium

Location: Sul de Minas, Sitio Serra Negra

Varietal(s): Catuai

Processing: Natural

Altitude: 1,100 metres above sea level

Country: Brazil

Certification: Speciality

Produced by: Paulo Bernades

Score: 83

What does this all mean? Check out our Jargon Buster.

New to Two Chimps Coffee, or have you bought speciality coffee from us before? Either way, you’re helping out coffee farmers in countries all over the world.  Here at Two Chimps, we always pay between 30 and 150% more than the ‘going rate’ for our green coffee. By doing so, the coffee farmers get paid more for their crop. This, in turn, leads to the farmers having more opportunities, for instance, a better chance of an even better harvest next year.

Keeping the supply chain short is a big thing for us. The shorter we can make the chain, the more we can be sure goes back to the farm.

So, thank you. We applaud you. Keep up the great work!