This distinguished Brazilian lot originates from carefully selected coffee cherries grown in the Serra Negra region, processed using the natural (dry) method. This approach imparts a rich, sweet cup profile with pronounced milk chocolate, roasted nut, and caramel notes, complemented by a silky, balanced mouthfeel. The medium roast preserves the bean’s inherent qualities, resulting in a well-rounded espresso that also performs beautifully in milk-based beverages.

Why Friendly Beans?

Because coffee is more than just a beverage — it’s an experience best enjoyed together. Shared over meaningful conversation, coffee becomes a ritual of connection. Friendly Beans is a celebration of those simple pleasures: a great cup, good company, and the stillness to savour the moment.

Coffee Profile & Varietals

The Bourbon and Catuai cultivars are two of Brazil’s most renowned Arabica varieties, prized for their complex sweetness and refined texture.Bourbon is a heritage variety known for its elegant acidity, rounded body, and deep caramel and fruit-driven notes.
Catuai, a hybrid of Bourbon and Mundo Novo, is widely cultivated for its resilience and cup profile often marked by nutty, chocolatey, and gently spiced undertones.

Processing

This coffee is naturally processed, meaning the cherries are dried whole in the sun, allowing sugars and fruit compounds from the mucilage to infuse the seed. The result is a full-bodied, fruit-forward cup, often with enhanced sweetness and notes of dried fruit, tropical flavours, and caramelised sugars.

In Brazil’s dry climate and consistent sunshine, this method thrives. Cherries are regularly turned on raised African-style beds or concrete patios to ensure even drying and prevent over-fermentation — a critical step in preserving clarity and balance in the cup.

About the Region – Serra Negra, Brazil

Located in the state of São Paulo, Serra Negra (Portuguese for “Black Mountain”) is a lesser-known yet increasingly respected region in Brazil’s specialty coffee landscape. Its volcanic soils, stable climate, and rolling altitudes between 750–1100m create optimal conditions for cultivating high-quality Arabica.

While not as elevated as traditional high-altitude growing regions, the area benefits from a diurnal temperature range — warm days and cool nights — that allows cherries to ripen slowly, concentrating sugars and flavour compounds.

The volcanic soil, rich in minerals and well-draining, contributes to the coffee’s signature profile of chocolate, nut, and subtle citrus notes. Locals affectionately describe these coffees as “docinhos” — or little sweets — for their inherent sweetness and velvety body.

Though the region was originally famed for its mineral springs and spa culture in the 19th century, coffee cultivation has flourished since the early 20th century, as the land proved ideal for specialty production.

Most farms remain family-owned, combining traditional agricultural knowledge with environmentally conscious practices, such as shade-grown coffee, reduced chemical input, and habitat conservation — supporting the region’s biodiversity while ensuring long-term soil and plant health.

Despite Brazil’s global reputation for volume-driven production, Serra Negra stands out for its emphasis on quality over quantity. Smallholder farms here are gaining recognition at national and international competitions, thanks to their distinctive cup profiles and dedication to craft.

Brewing Recommendation:

Espresso

Dose: 18g
Yield: 40g
Brew Time: 28–32 seconds
Pressure: 9 bar
Temperature: 93°C

AeroPress (Inverted Method)

Dose: 18g
Water: 200g at 85°C
Grind Size: Medium-fine
Total Brew Time: 2:00 minutes

Method:

Invert your AeroPress and add 18g of freshly ground coffee.
Start the timer and pour in 50g of 85°C water.
At 0:10, stir gently three times.
At 0:30, add a further 150g of water.
At 0:50, stir again gently.
At 1:00, secure the pre-wetted filter and cap.
At 1:40, flip the AeroPress and begin pressing, aiming to finish extraction by 2:00.

The product is also available in a 250-gram package.