BreezNuts69 - Espresso

Tastes Like: Caramel Sauce, Almond Nougat, and Red Apple.

Mmmmm its yum. It’s peak Brazil. If you like that, you like that; and if you don’t, you should give it a go. Rich, nutty, chocolate, sweet. If you’re in a household where you need to split coffee between someone who drinks milk and someone who doesn’t, this coffee is a prime candidate. 

If you like House and you want to try something a little different, BreezeNuts69 is a great stepping stone.

ABOUT THE GOOD PERSON ON THE BAG:

So… Dave’s coffee being called Brotherrrrrrr made Bri kinda jealous and she “wanted a funny one too”. The people behind each bag get quite a lot of control over it, and Bri set the challenge of using her PSN name, “BreezeNuts69” thinking she had crossed some sort of threshold and that I wouldn’t do it. Yeah, too easy mate. Watch me. Now you got a silly name. Sucked in.

Despite some poor decision making, Bri is otherwise an amazing person. She has an incredible heart, generosity, love for those around her, and she’s very true to herself. She has an immense strength and a great sense of humor that probably gets her into more trouble than she would like. 

THE GOOD PEOPLE BEHIND THE COFFEE:

Sítio Recanto da Serra, owned and operated by Edison Pires Sartori, is a 20-hectare farm located in the mountainous region of Espírito Santo, Brazil. The property has been in his family for generations, first belonging to his grandfather, then passed down to his father. Nestled amidst the verdant hills of Casetelo in the Espírito Santo mountain range, the farm benefits from elevations ranging between 880-1000 meters above sea level. This high-altitude setting provides a unique microclimate with cooler temperatures and consistent rainfall, ideal for cultivating specialty coffee. 

Today, he runs the farm alongside his wife, Lúcia, and their three children. All members of the family are actively involved in every stage of coffee production, from planting to harvesting and processing. The entire operation is built on a family-based agriculture system, with selective harvesting done by hand over multiple passes through the fields, due to the uneven ripening of the cherries. This meticulous attention to detail reflects a deep commitment to quality and environmental stewardship.

Processing is done on-site using their own equipment, and after processing, the coffee is taken to greenhouses for drying, ensuring quality and consistency. Each batch is carefully separated and cupped individually to track its quality and traceability.