Jazzy Max

Our resident natural blend. Perfect for those who like their daily cup jam-packed with ripe fruit flavours. Featuring a seasonal selection of the most unique and unusual dry-processed coffees from our favourite producers around the world, Jazzy Max works well for filter brewing and for those who like a very juicy espresso.

Jazzy Max Blend currently features coffees produced in Brazil and Honduras, creating a blend that showcases the best of each origin. We're talking black cherry, papaya, and rosehip tasting notes.

The first component is sourced from Brazil: the cool, green hills of Sul de Minas 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).

Henrique Dias Cambraia, farmer of Fazenda Samambaia, is committed not only to producing high-quality coffee but also to farming in a way that is socially responsible and environmentally sustainable.

The varietal “Yellow Bourbon” which we introduce to you has so much to offer: it’s sweet, delicate-bodied, and complex. It can be traced back to Pederneiras, São Paulo, in 1930. There are two theories behind the origin of Yellow Bourbon: the first is that the variety came from the natural breeding of Botucatu’s Yellow and Red Bourbon, and the second that the plant could be a natural mutation of Red Bourbon.

This coffee was processed with a pulped natural method: the skin of the fruit is typically removed within 24 hours of harvest; mucilage (= a thin layer that sticks to the coffee beans’ walls, composed of polysaccharides) is left intact on the seed. Then, the mucilage-covered coffee is moved to a drying surface, typically on patios, where it will ferment for 10-15 days on average. It is exposed to air and microorganisms until it reaches an inhospitable moisture content for them (11% moisture).

In the blend, you can enjoy smooth, rich ripe fruit notes with hints of milk chocolate, a sweet creamy nougat body, and subtle tones of yellow fruits.

As the second component, we chose a lot produced in the La Paz region in the central highlands of Honduras.

Elvin Castillo is a small producer originally from the community of Matazano, located in the Sierra de Montecillos. This community gives its name to the specialty coffee farm “El Matazano”, founded by his father Francisco Antonio Castillo. Finca El Matazano is located at 1,450 m.a.s.l. and has 5 hectares of coffee plantation, with approximately 21,000 trees.

The farm stands out for the variety of timber and fruit trees that offer shade to the coffee plantations, the water sources, the wonderful environment that surrounds it, and the impeccable care given to each coffee tree.

This variety is called “Lempira”, a Honduran Arabica hybrid developed by IHCAFE (= Honduran Coffee Institute), with lineage from Timor Hybrid and Caturra. It’s rust-resistant and known for its high yield and adaptability to mid-to-high elevations.

This coffee is processed with the anaerobic natural method. It is a unique way of fermenting coffee: it starts with whole coffee cherries (skin and all) sealed in oxygen-free tanks. These tanks have one-way valves that let gases escape but keep oxygen out, so the cherries can ferment without overdoing it. Borrowed from winemaking, this method brings out bold, fruity flavours with winey notes, tropical vibes of papaya and mango, and a rich, layered sweetness of marmalade.

This Brazil-Honduras blend of Jazzy Max is fruity and vibrant, bursting with notes of raspberry, red apple, black cherry, and rosehip. Its jammy body evokes tropical flavours like papaya and pineapple, complemented by the mild sweetness of nougat. Thanks to the anaerobic process, the cup finishes with a slightly boozy aftertaste, adding a unique and delightful twist.

Enjoy!