Sol
Sol

Sol

€11,50

A luscious development in natural-process espresso. We took the best lot we’ve ever received from our friends at Fazenda Passeio in Brazil and flipped the roast profile on its head. The result: a coffee that is vibrant, sweet and fruity, while maintaining the full body and chocolatey depth Passeio is known for. Sol is ideal for cappuccinos and other espresso-based drinks and has become the “daily drinker” with the coffee-obsessed team in our roastery.

Body

Sweetness

Acidity

Origin: Brazil - Minas Gerais - Sul de Minas
Farm: Fazenda Passeio
Process: Natural
Varietal: Acaia
Notes: Palm sugar, Stone fruits, Full body
Grind Size
Weight
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Subscribe & Save
Origin
Fazenda Passeio, Brazil

Our partnership with Fazenda Passeio spans four years and two continents. We first encountered the outstanding Passeio coffee through our friends at Trabocca Coffee Importers. We were captivated immediately by the deep, rich sweetness of the coffee, with its flavors of milk chocolate and stone fruits. 

After deciding this was the perfect coffee to use for our signature espresso, we decided it was time to go to Brazil ourselves and visit Fazenda Passeio in person. Nestled in a natural valley surrounded by forest, with a small spring-fed river running through it, Passeio is a breath of fresh, green air in contrast to the mechanized factory-farming that is common in the coffee industry in Brazil.

We first visited Fazenda Passeio in 2021. In 2023, Adolfo visited Amsterdam for the Amsterdam Coffee Festival and it was our pleasure host him at our place. It's a unique honor to serve a farmer his own coffee. For the new crop years in 2024 and 2025, we were able to visit Brazil again, and our relationship with Adolfo and his family continues to grow.

Read more
The Profile

Sol comes from a happy marriage of lasting personal relationship and extensive, obsessive experimentation in the lab. While the natural process acaia-variety beans come from our dear friends at Fazenda Passeio in Brazil,  the roast profile comes from endless iterating and feedback with expert barista friends in the Netherlands and the UK.

This roast profile was iterated over a dozen times with constant feedback from the barista team. The goal, and the result, was a coffee that would give consistently perfect shots. For the home barista this means that Sol is very forgiving. You never have to worry about a shot tasting bad just because your timing was off by a couple of seconds.

This coffee is designed to give maximum pleasure as an espresso: it's soft, approachable, and sweet, with surprising depth of fruit and chocolate flavors. Excellent on it's own, and even better with milk.

A slightly lighter roast than the Paz, with extended development time and, surprisingly, an increased rate of airflow, the Sol provides the perfect balance of softness and complexity.

The Profile

Sol comes from a happy marriage of lasting personal relationship and extensive, obsessive experimentation in the lab. While the natural process acaia-variety beans come from our dear friends at Fazenda Passeio in Brazil,  the roast profile comes from endless iterating and feedback with expert barista friends in the Netherlands and the UK.

This roast profile was iterated over a dozen times with constant feedback from the barista team. The goal, and the result, was a coffee that would give consistently perfect shots. For the home barista this means that Sol is very forgiving. You never have to worry about a shot tasting bad just because your timing was off by a couple of seconds.

This coffee is designed to give maximum pleasure as an espresso: it's soft, approachable, and sweet, with surprising depth of fruit and chocolate flavors. Excellent on it's own, and even better with milk.

A slightly lighter roast than the Paz, with extended development time and, surprisingly, an increased rate of airflow, the Sol provides the perfect balance of softness and complexity.