Moon Roast. We only ever have
Arabica coffees of the highest quality.
Brazil - Fazenda Macaubas Coffee
In 1936, Carlos Walter Behrend's family entered the coffee business.
Heiz Behrend, Carlos' father, emigrated from Germany to Brazil and settled in Rolândia Paraná. He first worked on coffee estates in the region as a settler. Later, he was a fair cropper.
He planted his first coffee plantation in 1946.
A harsh frost in 1975 caused him to lose all of his new crops. To compensate, he moved further north in 1977 and purchased Fazenda Bom Jardim in Patrocínio.
Despite his father purchasing land in Patrocínio, Carlos remained in Paraná to practice his profession as an agronomist. Carlos moved to Patrocínio in 1990 to take over Fazenda Macaubas, a property recently purchased by his father.
This property allowed him to establish himself in the Cerrado region.
This tradition is continued by his son, Rodrigo Mello Behrend.
Fazenda Macaubas Flavour Profile
A sweet almond body is accompanied by a red apple aftertaste that is long-lasting.
Having been through a natural process, this means that the beans are dried before roasting.
The dry method is the oldest way to prepare beans and is typically used in places where there is restricted access to water, such as Brazil.
Natural processed coffee is rich and complex, with a robust body and flavour.
Mexico - Finca Santa Teresa Decaf Coffee
Within the beautiful El Triunfo biosphere reserve is Jorge Esteve's farm, Finca Santa Teresa. Finca Santa Teresa is home to over 150 hectares of conservation land, allowing the property to co-exist with the reserve.
In 2019, Jorge began working with Cari Coffee, helping to produce quality coffee in smaller amounts. Since partnering with Cari, Jorge has improved his processing techniques significantly. This included defining plots according to variety and altitude, controlling fermentation time and temperature, correcting defects, and storing parchment securely.
Finca Santa Teresa Flavour Profile
A medium roast with notes of crisp red apple and raisin, with a juicy body.
It has undergone both a fully washed and mountain water decaf process.
Fully-washed, or wet process, refers to the process of pulping coffee cherries by machine, which removes the red and yellow outer skin of the fruits. As soon as this is done, the seeds are then fermented in water for 1-2 days, or sometimes even longer.
Sugars and amino acids are released during fermentation, which gives coffee its delicious flavour.
In coffee processing, washing is by far the most common method and often produces the best quality coffee.
This process produces some of the world's finest, and most expensive, coffees.
The Mountain Water Process (MWP) is an indirect decaffeination method.
MWP decafs are sourced from Descamex, which uses water sourced from the top of Mexico's highest mountain, Pico de Orizaba.
An analysis is conducted first to determine the optimal conditions, and then the beans are steamed ready for extraction. As part of the extraction process, a water-based solution is used to remove caffeine while keeping the coffee's flavour compounds intact.
Peru - El Corazon Coffee
Corazon lies in the green, wet San Ignacio region of northwestern Peru.
This highly regarded coffee, aptly named, El Corazon - "The Heart"- embodies strenuous labour and a love for great coffee.
El Corazon is the product of 36 smallholders who process, dry, and mill their own coffee on small home micro mills before exporting it to Jaen.
Every sip carries the culture and authenticity of the farmer's touch.
El Corazon Flavour Profile
A washed coffee that offers notes of plum and hazelnut perfectly complemented by smooth, sweet caramel, making it an absolute must-try.
The term washed coffee' refers to beans that have been processed by removing fruit layers before they are dried. This method produces better-tasting coffee but requires a lot of skill and water.
The washed process is widely used throughout Latin America and parts of East Africa and produces coffee that is extremely bright and clean.
Brought to you by Moon Roast Coffee
Award-winning Moonroast Coffee is owned and operated by Francis Bradshaw, who has been making high-quality coffee for years. He came up with the name for the company during his nights roasting coffee.
He envisioned in their barn in 2012 a company that would offer premium coffee that was not only ethically sourced and sustainably produced, but that would also hold true to the family values.
His inspiration came from his family's long involvement with coffee dating back to his great-grandfather, Richard Goodwin Bradshaw, who started working for London tea and coffee brokerage Wilson Smithett in the late 19th century.
Haydon, Fran's father, also worked there before joining Nestle and helped to create the original Gold Blend. Following a stint as a coffee consultant for Waitrose, Haydon brings his expertise to Moonroast in the capacity of a consultant.
Moon Roast Coffee's Ethical Approach
Moon Roast only sources Arabica coffees of the highest quality. It ensures that small-holder farmers get paid the right price for their coffee and that their farming practices are environmentally friendly.
A variety of initiatives have been implemented at the roastery including composting coffee grounds produced by their roastery shop and supplying compostable take-out coffee cups and lids. Packing boxes and tape are also compostable. In addition, they are exploring recyclable and biodegradable coffee bags.
All of Moonroast's products are built on the ethos of drinking great coffee wherever you may be. Our Blue Coffee Box brings you great coffee right to your door.
3 Delicious Coffees from Latin America don't miss out on Great Coffee to try even more
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