Baboon in an Air Balloon

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.

Hey, coffeeholics! Let’s hop over to the Fazenda Santa Hedwirges in Sul de Minas, Brazil. Fourth-generation coffee farmer Hugo Brito currently heads up this large coffee farm. The Brito family have grown speciality coffee here for nearly 100 years. At present, they grow Yellow Catuai, Red Catuai, Arara, Rubi, Mundo Novo and Topázio varietals. Wondering what your Baboon in an Air Balloon coffee is? It’s a Topázio, the varietal developed in 1960s Brazil!

Hugo Brito is making Fazenda Santa Hedwirges coffees even better with snazzily advanced technologies. The team recently spent four years researching new drying methods. They settled on a static box approach that allows them to dry the coffee in a slow, carefully controlled manner and turn it daily. They manage the system via computer programs for super-duper exact attention to detail.

This scrummy lot spent 19 days on the drying patio, which is a tad longer than Brazil’s usual 7-10 days. This is exciting! The extended drying time permits a few more days of fermentation and a fuller fruit flavour. A first-class ticket to coffee captivation? You bet!

For a coffee to make the grade as speciality, it must gain a ‘quality’ score. Q Graders use a process known as ‘cupping’ to find this score. If the graders give a coffee less than 80 points, it’ll be marked as ‘commodity’ rather than ‘speciality’.

Graders score the coffee on a wide number of factors such as mouthfeel, taste and balance. Never heard of cupping before? We’ve written a page all about it. Head over now to become a coffee cupping clever clogs!

Head over now to find out more about coffee cupping.

We are proud to say that we never over roast our coffee. Never ever.

We use the roasting process to show off all the natural flavours and aromas within our green coffee beans. Over roasting, which often occurs with commodity coffee, masks all these lovely flavours with a bitter, burnt-tasting edge. Using high-quality, perfectly ripe beans means there’s nothing bad for us to hide in the first place – these beans are full of good stuff! Our job is to create bespoke roasting recipes which put all that luscious flavour and natural sweetness centre stage.

The coffee farmers from across the globe put everything into producing an outstanding product for us. It’s only fair we do the same for you, right?

As we source our coffees from small farms and cooperatives, all our coffees are wonderfully unique. Some are creamy and full-bodied, some more fruity and light, perhaps with hints of berry. Ooooh, how to decide?

Enjoy a fresh cup of Two Chimps coffee, and you are supporting coffee farmers and workers from across the globe. We always pay between 30 and 150% more than the ‘going rate’ for our green coffee (them’s the unroasted beans). In doing so, we’re helping to make sure the farmers receive more for their crops. This opens the opportunity for better living conditions, plus funds to invest in an even better harvest next year.

For us, keeping the supply chain short is very important. Shorter chains mean more goes back to the workers and their farmers.

Keep doing what you’re doing, coffee lover. You really are awesome.

Take a sip of freshly roasted coffee and it’ll sweep you off your feet…

To a place where skunks do the salsa and cats eat cupcakes…. And you see baboons in balloons! 🙉