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 Mexico, creating a blend that showcases the best of each origin. We're talking blackberry, passion fruit and coconut tasting notes.

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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 to farming in a way that is socially responsible and environmentally sustainable.

The varietal “yellow bourbon”  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 had come 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: simply, 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 mug, expect smooth, rich ripe fruit notes with hints of milk chocolate with its sweet creamy nougat body and medium acidity.

As the second component we chose a lot produced in the state of Nayarit, in west-central Mexico. La Yerba is a small community located on the Northern slopes of San Juan Volcano and the local economy primarily revolves around the cultivation of coffee and avocados.

Coffee from La Yerba is renowned for its high quality and distinctive flavour profile.

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 fruitiness, with notes of forest berries, such
as blackberry with the sweetness of tropical fruits like coconut, passion fruit or pineapple.