Our resident natural blend. Perfect for those who like their daily cup jam-packed with ripe fruit flavours.

Featuring a seasonal selection of the most unique and unusual dry-processed coffees from our favourite producers around the world, Jazzy Max works well for filter brewing and for those who like a very juicy espresso.

Jazzy Max Blend currently features coffees produced in Burundi and Mexico, creating a blend that showcases the best of each origin. We're talking cherry, plum, and tropical fruits tasting notes.

From Burundi, one of the smallest coffee-producing countries in East Africa, we source our first component of Jazzy Max.

Burundi has the ideal conditions for coffee production, with elevations ranging from 1,500 to 2,000 m, abundant rainfall, and approximately 800,000 families cultivating an average of 150-200 coffee trees per farm. In this environment, the cherries from this lot, Rugembe Hill, are produced by numerous farmers who join efforts to deliver the best of their harvest to Migoti, the washing station.

The name Migoti comes from a local indigenous tree, which is also the name of the mountain where the washing station is located. The community owns coffee trees, and Migoti purchases the cherries directly from the farmers.

The washing station is operated by a local team of ten permanent staff and over 250 temporary workers employed during the coffee season from March to June. Most of the temporary staff are women who work mainly on the raised drying tables, regularly turning the coffee as it dries and removing defective beans that compromise the quality of the coffee. Migoti also assists farmers through ongoing education to fertilise and optimise the soil in the most natural way.

As the second component, we chose a lot produced in the state of Nayarit, in west-central Mexico: La Yerba is a small community located on the Northern slopes of San Juan Volcano, and the local economy primarily revolves around the cultivation of coffee and avocados. Coffee from La Yerba is renowned for its high quality and distinctive flavour profile.

The coffees are processed with a natural method: whole coffee cherries are dried with the fruit and mucilage still attached (unlike the washed process, where the pulp is removed). This method, also known as dry processing, results in beans that absorb flavours from the fruit during drying, creating unique taste profiles.

The farmers currently carry out with great dedication and effort, from the selective harvesting to the drying. These beans are characterised by their vibrant fruitiness, with notes of forest berries, such as blackberry and raspberry, with the sweetness of tropical fruits like passion fruit and pineapple. With a sirupy finish, you can enjoy the flavours of stewed plum and candied lemon too.