Genggam Bara Api

Chestnut | Purple Raisin | Apple Strudel | Warm & Rounded

“Genggam bara api biar sampai jadi arang.” Hold the burning ember until it becomes charcoal: the Malay phrase the de Souza and Maciel de Moura families use to describe their approach to the farm. Patient, deliberate, long-term. Over a decade of cultivation and more than 40,000 trees planted in the surrounding area. The coffee reflects the philosophy.

Details

• Origin: Brazil · Baependi · Sul de Minas · Renato Pita Farm · 1,400m
• Variety: Yellow Bourbon
• Process: Natural — handpicked Yellow Bourbon cherries, carefully sorted and dried over 3–6 weeks; concentrated sweetness and warm fruit depth
• Roast: Medium-Light · Espresso
• Best for: Espresso, Long Black, Flat White, Latte

The Story

The de Souza and Maciel de Moura families have farmed the hillsides of Baependi in Sul de Minas for over a decade. Their commitment to reforestation — more than 40,000 trees planted in the surrounding area — is not incidental. The shade canopy slows cherry development; slower development concentrates the seed. The philosophy of holding the ember is visible in every decision the farm makes.

Yellow Bourbon is an older variety, less common than the modern high-yield cultivars that dominate Brazilian production. It is denser, slower to develop, and more complex in the cup — which is precisely why the family grows it. The natural process preserves those qualities intact, concentrating the fruit sugars through extended drying on raised beds.

In the Cup

Black: Chestnut opens the cup — warm, earthy, and grounded. Purple raisin adds a dark fruit sweetness in the mid-palate. Apple strudel on the finish: baked apple and warm pastry, comforting and complete.

With milk: The chestnut softens into caramel; the raisin becomes treacle. Rich, warming, and satisfying — a genuinely good everyday espresso with milk.