Black Label Coffee Roasters

Pulped Natural process

From the Coopfam Fairtrade cooperative, which supports more than 800 families. Full-bodied with low acidity, grown at 800 to 1,200 m.

Anaerobic process

Red Catuaí from Cláudio Fujio Nakamura's family farm, with a 24-hour fermentation and anaerobic drying. 2025 harvest, scored 88.38.

Bold, full-bodied dark roast blend with low acidity, shade-grown by smallholder farmers at 1,000 to 1,200 m.

Washed process

Smooth, full-bodied espresso blend with balanced acidity and sweet, floral aromatics.

Natural process

From the Aramo cooperative of small organic farmers, dried on raised beds for about three weeks. Grown at 1,700 to 2,200 m, with a wine finish.

Washed process

Heirloom varieties from about 940 smallholder farmers, grown at 1,500 to 2,220 m. Bright acidity with citrus notes, Fair Trade and Organic.

Wet-Hulled process

Full-bodied, low-acid coffee from Gayo smallholders. Bourbon, Catimor and Ateng Super at 1,200 to 1,500 m, Fairtrade Organic.

Swiss Water process

Swiss Water decaf, shade-grown by smallholder farmers at 1,000 to 2,050 m. Fairtrade and Organic.

Light roast Fairtrade organic blend with a floral, winey aroma, subtle sweetness and a dry wine finish.

Washed process

Women-grown lot from nine farmers in the Corcasan cooperative, supported by Café Femenino. Bourbon and Parainema at 1,400 m, Fair Trade and Organic.

Washed process

From the CECANOR cooperative, founded by women producers. Full-bodied with lower acidity, grown at 1,000 to 1,700 m, Fair Trade and Organic.