OCA Blend

Rancho Sao Benedito, Mantiqueira, Brazil. 

Making up 60% of the blend is this naturally processed coffee from Marcio Benedito, bringing notes of chocolate, caramel and hazelnut with great body and balance and an orangey sweetness. Marcio is growing Yellow Bourbon, Catuai, Catucai.

Rancho Sao Benedito is the family farm, in the entrance to the farmhouse Marcio proudly displays his many awards from the Cup of Excellence and other competitions - the shelves and walls are literally covered with trophies!

Hermosa, Costa Rica.

A regional lot from contributing co-op members who deliver their harvest direct to the beneficio in Santa Maria de Dota, Tarrazu. Hermosa adds layers of toffee and apple to the blend.

The Co-op is located in the small town of Santa Maria de Dota, at the centre of the coffee growing region of Tarrazu. The coffee processing mill and facilities in the town belong to Coope Dota. Established back in 1960, they currently represent just under 1100 growers and hold the title as the first coffee processor in the world to be certified as carbon neutral, way back in 2011.

All of our blends bring together some of our favourite coffees from producers we have had long-standing trading relationships with.

Oca is roasted a little slower than our other coffees, it’s also the only coffee we pre-blend before roasting - we have found the results to be more consistent in this case. The bean densities are very similar; the altitude that the two different coffees were grown at is pretty close; this could also explain why pre-blending works well with these coffees.

A slightly slower roast helps reduce some acidity and makes this coffee more suitable for use with milk. The slower roast also means Oca is more suited to espresso brewing - especially for anyone new to brewing espresso.

That said, we don't roast specifically for filter or espresso: we’re always looking to showcase flavour - our blends work really well across all brew methods.