/054 started as our introduction to Fazenda Guariroba, a Brazilian coffee that showed exactly why this farm has become such a strong reference for modern specialty coffee in Brazil.
This tasting set goes one step further.
Inside are two separate lots from the same farm, grown and processed under the same obsessive standard, but moving in very different directions. /054.1 is a Yellow Catuaí, processed as a natural with 76 hours of anaerobic fermentation in barrels, followed by 30 days of drying on patios. It sits close to the classic foundation of Brazil, but with more depth, more structure and more intention.
/054.2 is Pink Bourbon, double fermented with yeast. A variety we usually associate with Colombia, not Brazil. That alone makes this lot unusual, but what makes it more interesting is where it comes from. Fazenda Guariroba is not experimenting for the sake of experiment. This is a Cup of Excellence winning farm with a long record of serious production, led by Gabriel Lamounier Vieira and Elisa Paiva Lamounier, known for their precise work with fermentation and their ability to create coffees that still feel clean, structured and connected to place.
Pink Bourbon in Brazil is rare. Pink Bourbon from Guariroba is even more specific. It feels like a quiet shift in what Brazilian coffee can be, not replacing the classic image of Brazil, but expanding it.
Together, /054.1 and /054.2 form a small study of one farm, two varieties and two very different interpretations of controlled fermentation. One rooted in the familiar language of Yellow Catuaí, the other showing a more unexpected and floral side of Brazilian coffee.
A tasting set for anyone who wants to understand Guariroba beyond a single lot.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
