We picked out flavours of Pastel de natas (those delicious Portuguese custard tarts), nutmeg and a cherry-pie pop of acidity. Enjoy black or with milk.

The Brazillian Red Ruby hails from the Mantiqueira Mountains in Southeastern Brazil.

Brazil is the world’s largest producer of arabica coffee, with much of the population reliant on coffee exports as their source of income.

This coffee is processed using the natural method. Ripe cherries are picked, sorted and then dried in the sun before being milled. Leaving the fruit of the coffee cherry on the bean for a longer period of time imparts rich, fruity flavours and results in a more complex cup profile which is sought after by coffee lovers.

Earlier this year we roasted Red Ruby as a lighter filter coffee and loved its vibrant redcurrant acidity.

Now, with a longer roast time for espresso, the coffees’ natural sugars have caramelised to create a punchy and sticky-sweet coffee.