This coffee’s a special one for Lake District based Red Bank, coming from their plot at Daterra Coffee, a Brazilian farm pioneering sustainable coffee growing and processing.

This collaborative project is targeting a form of pest that affects the Arara coffee varietal used in this bag, treating the soil with different fungi and closely monitoring the health of the coffee plants. This plot, the first harvested after the treatments were applied, was harvested together as a whole before being separated for processing in three different ways: natural, aerobic and anaerobic. This aerobic natural is the first batch released, undergoing 48 hours of fermentation in an aerobic environment for a deliciously juicy cup full of honeyed fruit notes.