Subscription – Medium (FREE SHIPPING)

335 kr

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With the Medium Plan, you receive:

  • Two different single-origin or blended coffees each month in the following size: 4x250 gr.

  • We recommend buying your coffee whole bean in order to preserve it as fresh as possible.

The coffees are suitable for filter brews but many of them can be enjoyed as espresso if you have an espresso machine at home.

Our packaging is made of 100% recyclable plastic and is carbon neutral.

This month we bring you 2 Brazilian coffees namely Fazenda Santa Cecilia and  Sitìo Alto Ar. Discover how complex and fruity Brazilan coffee can be when the post-harvest process is mastered by skilled producers who are helping to elevate the quality of this origin.


1) Fazenda Santa Cecilia 

Santa Cecilia is the result of carefully selected, sun-dried beans, which produce a soft fraganced, creamy, full bodied cup. The taste is dominated by black fruit (grape) and marzipan. Welcome to Brazil.

  • Producer: Fazenda Santa Cecilia.
  • Location: Minas Gerais.
  • Altitude: 1,050-1,200 mt.
  • Process: Natural arabica.
  • Varieties: Acaia/Catuai.


     2) Sitio Alto Ar 

    Silvio had many challenges in his life. After a tough teenage in the capital Belo Horizonte, he returned to the farmland to work as a rural worker. Year after year Silvio and his family learned how to farm the land in a more sustainable way and to process high-quality coffee. This dry "anaerobic" fermented micro-lot is one of the juiciest and fruitiest coffee we have ever roasted. Proud to bring Silvio's coffee to Denmark thanks to our new collaboration with Farmly. 

    Producer: Silvio & Family

    Sitio Alto Ar - Minas Gerais - BRAZIL

    Altitude 800m 

    Species Arabica

    Cultivar: :RedCatuaí144

    Process: Coffee is de-pulped and then dry fermented in sealed tanks for 9 days. A process commonly known by the marketing term of "anaerobic fermentation". We prefer to use the more appropriate term "dry fermentation" because all fermentation takes place in the absence of oxygen, that is to say, there is no such a thing as aerobic fermentation.

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