The first thing I look forward to on arriving at our shop at 79 Duke Street is to savour a cup of Brazil Daterra Bruzzi. 

It is usually the coffee of the day for preparation in our espresso machines, rich, full bodied in flavour with an aftertaste that somehow encompasses sweetness with just a hint of acidity.

It goes well with any foods and though at Duke Street, I am drinking it prepared using an espresso, but it prepares equally well for pour over filters, Cafetières and the AeroPress - in fact, using any coffee maker.

This coffee is grown in the Cerrado region of Brazil and named after the Abruzzo region in Central Italy. 

Brazil has been the world’s largest coffee producer for the last 150 years, but coffee was not indigenous to Brazil. In the early 1700s, as coffee drinking spread throughout the world, coffee growing reached South America probably by the efforts of the French to the island of Bourbon (now called Reunion).

From there it spread, and In Brazil where coffee consumption was increasing to a substantial degree, the Portuguese wanted a share in the expanding market. The Governor of neighbouring French Guiana was approached, but the request for a supply of raw coffee beans was rebuffed.

So, an excuse had to be found and it came in the form of Francisco de Melo Palheta, who was despatched by the Portuguese, to settle a border dispute with the French. He was successful in more ways than one. On his way home he smuggled raw coffee beans, said to have been presented to him in a bouquet by the French Governor’s wife, spiked with coffee beans. He successfully grew them in Para Brazil and by the mid 1800’s coffee growing accounted for 43% of Brazilian exports. Brazil still dominates the world of coffee and any hint of significant reduction in the yearly coffee crop has dramatic effect on the prices of all coffees worldwide. 

Brazil Daterra Bruzzi originates from a farm esteemed for its high-quality produce, sustainability and environmental welfare. We roast this coffee to bring out its full-bodied mouth feel, cherry fruit and a delightful hint of acidity in its aftertaste.

This is among one of my favourite coffees, I hope it will also become one of yours. 

With my very best wishes  

Sincerely

Tony Higgins