Jazzy Max

Funky & Jammy

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Hints of: Blackberry, Pink Lady Apple, Marzipan

Grown in: Peru & Brazil

Best suited for: Filter & Espresso

Jazzy Max


Our resident Naturally Processed blend. Ideal for those who like their daily cup packed with ripe fruity flavours.

Featuring a seasonal selection of the most unique coffees from our favourite producers around the world, Jazzy Max works well for filter brewing and for those who like a fruity espresso.

Jazzy Max currently features coffees produced in Peru & Brazil, creating a blend that showcases the best of each origin. We're talking blackberry, marzipan and pink lady apple tasting notes.


The first component is sourced from Brazil. The cool, green hills of Sul de Minas region provide ideal conditions for coffee growing and produce some of Brazil’s finest beans.


The region is known locally as ‘Vertentes’ because it forms a border between two very important basins: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast).

This varietal “yellow bourbon” has so much to offer: it’s sweet, delicate-bodied and complex. This lot was processed with a pulped natural method - simply, the skin of the fruit is typically removed within 24 hours of harvest, and the mucilage is left intact on the seed. Then, the mucilage-covered coffee is moved to a drying patio, where it will ferment for 10-15 days on average. 

This process results in smooth, ripe fruit notes with hints of milk chocolate and nuts, finishing with fine vanilla florals.

As the second component we chose a lot produced in the region of Cajamarca, Peru. A country with unique geographical features, including the high altitude of the Andes, volcanic soil, and tropical rainfall, it is a prime location for harvesting high-quality Arabica.

The farm’s name, “El Corazón”, is in memory of the father of the Carranza family, as he used to say that you must put heart to the work you do.

The farm was previously a pasture area for cattle, before becoming a coffee plantation. The coffee has been grown in conjunction with trees native to the area, in order to recover the degradable area and with a vision of minimising climate change. 

Natural coffee is a process that the farmers currently carry out with great dedication and effort from the selective harvesting to the drying. This particular bean is characterised for its vibrant purple-coloured fruitiness, with notes of blueberries, blackberries and blackcurrant.