Moonlight Blend

Roaster notes

.coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } Brazil & Guatemala | Natural & Washed | Chocolate, Caramel, Brown Sugar The Story The Components The Cup Recipes Moonlight has always been our answer to a gap we don't see filled often enough in specialty coffee: a dark-leaning, deeply sweet, low-acid blend made with beans worth talking about. Comforting without being simple. Chocolatey without being flat. This new iteration keeps that spirit intact: round, rich, and built for espresso and milk alike, but with two new components that bring their own character to the cup. A natural Yellow Catuai from Fazenda Jaguara in Minas Gerais lays the foundation: milky chocolate, soft nuttiness, and a velvety body that anchors everything. Alongside it, a washed lot from the Atitlan Pasajquim cooperative in Guatemala's Sololá region adds warmth, depth, and a caramel sweetness rooted in volcanic soil and mountain air. The result is our most indulgent Moonlight yet. Sweet, bold, and endlessly drinkable — black or with milk, morning or evening. Brazil — Fazenda Jaguara, Yellow Catuai (Natural) Campo das Vertentes, Minas Gerais Fazenda Jaguara is a 90-hectare farm near São João del Rei, a town in Minas Gerais historically known more for gold mining than coffee. The farm was originally founded in 2001 and is today run by André Luíz Garcia and Natália Moreira Brito — André is a third-generation producer and agronomist at the Procafé Foundation, specializing in pruning and production; Natália is a second-generation producer, cupper, and coffee trader. Together they've built one of the most recognized specialty farms in Brazil, earning 5th place at the Cup of Excellence in 2019 with a score of 90.47 , and developing an extensive range of processing experiments across fermentation and drying methods. In 2021, the farm earned a CO2 Negative Certificate — a testament to their commitment to farming with as light a footprint as possible. This lot is a natural Yellow Catuai , dried to bring out the variety's characteristic warmth: milky chocolate, candied nuts, and a clean, round sweetness that forms the backbone of Moonlight. Varietal: Yellow Catuai Altitude: ~1,040 masl Process: Natural Region: Campo das Vertentes, Minas Gerais Guatemala — Atitlan Pasajquim Cooperative (Washed) San Juan La Laguna, Sololá The name Pasajquim comes from a village in San Juan La Laguna — in the local language it simply means "populated place." The cooperative brings together smallholder farmers growing on the slopes of three volcanic mountains overlooking Lake Atitlán, at 1,200 to 1,400 meters. The lake itself is the remnant of a volcanic caldera formed 84,000 years ago, and the region gets its name from a Nahuatl word meaning "the place where the rainbow gets its colors." Around 95% of the coffee here is cultivated by smallholders, using organic matter rather than chemicals as fertilizer. After handpicking, farmers pulp cherry on their own farms, ferment for approximately 36 hours, then wash the parchment in clean water — mostly freshwater drawn from Lake Atitlán — and dry it on concrete patios in direct sunlight. The result is a clean, structured washed coffee with deep chocolate character and a warm, caramel-like sweetness that complements the Brazilian base beautifully. Varietal: Bourbon, Caturra & Catuai Altitude: 1,200–1,400 masl Process: Washed Region: San Juan La Laguna, Sololá Deep, sweet, and richly satisfying, our most comforting Moonlight yet. This version is built around chocolate in all its warmth: dark, milky, and lingering. Caramel adds a smooth sweetness that runs through every sip, while brown sugar rounds out the finish with a gentle, molasses-like depth. The body is full, the acidity is minimal, and the overall experience is one of quiet, unhurried satisfaction. As an espresso, it's bold and generous. With milk, it's exceptional, the kind of flat white or latte that you finish before you realize it's gone. Moonlight at its most reassuring. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: Brewed on our Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder. We recommend 18g in, 38g out in 27–30 seconds . Country & region: Brazil, Minas Gerais & Guatemala, Sololá Processing: Natural & Washed Varietal: Yellow Catuai / Bourbon, Caturra & Catuai Altitude: ~1,040 masl & 1,200–1,400 masl Sourced through: Falcon Coffee document.

Tasting notes