For decades, green coffee has travelled the world in traditional jute sacks. While iconic, jute leaves raw coffee beans exposed to changing ambient humidity, fluctuating sea temperatures, and gradual oxidation during weeks or months at sea. By the time many green coffees arrive at a roastery, the vibrant acidity and delicate top notes present at origin have begun to fade.

To overcome this, forward-thinking producers and co-operatives are turning to vacuum packing at origin—a post-milling method that locks in a coffee’s precise flavour profile at its peak moment.

Two exceptional natural-processed Brazilian coffees featuring this exact preservation method have just landed on our menu: Sítio São Francisco Natural and Rancho São Benedito Natural.

The Science of Origin Vacuum Packing

When green coffee is milled, sorted, and dried to its target moisture content, its organic stability is at an absolute peak. However, exposure to oxygen and atmospheric humidity starts a slow degradation process. Volatile aromatic compounds break down, moisture levels shift, and the coffee can lose its distinct terroir.

By vacuum packing green coffee in high-barrier, airtight bricks immediately after milling at origin, producers effectively pause the clock:

• Zero Oxidation: Removing atmospheric oxygen prevents delicate lipids and organic acids from degrading during transit across the Atlantic.

• Moisture Stability: The precise moisture level achieved on the drying patio is preserved, ensuring consistent heat transfer when roasting in Edinburgh.

• Tasting the Origin Cupping Table: Instead of tasting a coffee aged by transit, we roast a bean that retains the exact vitality, fruit character, and aromatic intensity present on the cupping table in Brazil.

Award-Winning Microlots from COCARIVE

Both of our new additions come to us via COCARIVE (Cooperativa Regional dos Cafeicultores do Vale do Rio Verde), based in Carmo de Minas within the renowned Mantiqueira de Minas region.

COCARIVE holds an annual internal quality competition judged by Q-Graders to highlight standout lots across the region’s high-altitude micro-farms. Out of dozens of competitive entries this year, both of our selected lots finished right at the top:

• 🥈 Sítio São Francisco achieved 2nd Place.

• 🏅 Rancho São Benedito achieved 4th Place.

Recognising the exceptional quality of these top-four finishes, COCARIVE vacuum-packed both microlots at the point of processing to ensure these award-winning profiles made it to Scotland completely intact.

In the Cup: Comparing the Profiles

Because the vacuum packaging preserved the exact structural integrity of these green coffees, their distinct micro-terroir and natural processing shine brightly in the cup:

Sítio São Francisco Natural (2nd Place)

Grown at high elevations in Carmo de Minas, this lot demonstrates incredible fruit clarity and sweetness.

• Flavour Profile: Bright, sweet, and articulate.

• Tasting Notes: Soft stone fruit and ripe nectarine balanced by a silky mouthfeel and a clean caramel finish.

• Brew Recommendation: Beautiful as a nuanced pour-over or a sweet, lifted filter coffee.

• 🔗 Shop Sítio São Francisco Natural

Rancho São Benedito Natural (4th Place)

Produced on a historic family estate established in 1954, this coffee showcases classic Brazilian comfort elevated to competition standards.

• Flavour Profile: Rich, round, and comforting.

• Tasting Notes: Deep milk chocolate, roasted almond, and a creamy, full body.

• Brew Recommendation: Highly versatile; excellent for Aeropress, cafetière, rich espresso, or with milk.

• 🔗 Shop Rancho São Benedito Natural

Taste True Freshness Today

By combining competition-grade farming from COCARIVE with vacuum preservation at origin, these two microlots offer a rare look at how fresh Brazilian naturals can truly taste.

Both coffees are available now on our webshop in whole bean or custom grinds, as well as across all Artisan Roast cafés in Edinburgh while limited microlot quantities last.