House Espresso: Brazil & Colombia.
Two origins, brought together at Temple Valley. Meet the farm and farming communities behind our House Espresso.
Rio Brilhante.
Cerrado · Catuaí 62 · Natural
1,050 metres above sea level
Near Coromandel in Brazil’s Cerrado region, Rio Brilhante is owned by Inacio Carlos Urban. His sons are also involved in running the farm, continuing a family focus on careful cultivation and quality.
The Winter Catuaí 62 lot is naturally processed: the picked and sorted cherries dry whole on patios before the dried fruit is removed. The supplier describes around 23 days of drying, with moisture carefully monitored.
Burbujas, Huila.
Huila · Caturra, Colombia & Castillo
1,320–1,950 metres above sea level
This lot brings together coffee from 30–50 smallholders in Huila, typically farming one to five hectares. Their cherries are processed at the Aguablanca wet mill in Pitalito, built and managed by Colombian exporter Cóndor.
Opened in 2024, the mill handles sorting, fermentation and drying. For Burbujas, a first fermentation with yeast is followed by another with coffee mossto—the liquid from coffee cherries—before controlled mechanical drying.
Two origins. One House Espresso.
We bring these Brazilian and Colombian coffees together in our House Espresso and roast the blend at Temple Valley, near Winchester. The result is our everyday coffee: full bodied, with balanced acidity and citrus overtones.
Meet House Espresso.
Origin information and photographs are drawn from the supplied Rio Brilhante Winter Catuaí 62 Natural and Colombia Burbujas – Huila Wet Mill Project reports. Farm and producer details refer to those reports. Photography reproduced from the supplied documents.