Fazenda Progresso Catuaí / Topazio

Discount applies automatically at checkout — mix & match any espresso roast.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Catuai is a hybrid between Mundo Novo and Caturra developed in Brazil. It inherits Caturra’s compact growth and Mundo Novo’s hardiness, resulting in a high-yield, manageable plant. Flavor-wise, it is clean and balanced, though not as distinctive as Typica or Bourbon. It’s a workhorse varietal widely grown in Brazil and Latin America.

Topázio is a Brazilian coffee variety known for its balance, sweetness, and approachable profile. A hybrid of Mundo Novo and Red Catuai, it combines the best of both worlds: the productivity and resilience of Catuai with the rich, traditional cup character of Mundo Novo. Grown predominantly in regions like Minas Gerais and Espírito Santo, Topázio often delivers a cup with soft acidity, medium body, and notes of milk chocolate, roasted nuts, and gentle stone fruit. It’s a reliable performer both on the farm and in the cup, making it a favorite among producers and roasters seeking consistency without sacrificing flavor.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

This green coffee is stored at 23°C in a climate-controlled room, which is a step up from standard warehouse storage, as the ambient temperature does not fluctuate as much

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Full-bodied and balanced with chocolate fudge, toasted pecan, black cherry and a rounded milk chocolate sweetness.

Brazil | Fazenda Progresso | Catuaí / Topazio Natural - When is peak flavour?

Nestled in the dramatic mountains of Chapada Diamantina in Bahia, Fazenda Progresso is a remarkable estate built on passion, innovation, and a relentless pursuit of quality. Owned and operated by the Borré family for three generations, the farm reflects decades of dedication to agricultural excellence and thoughtful stewardship of the land.

The family first established roots in the region in 1984, initially growing potatoes before recognising the exceptional potential of their high-elevation terrain for specialty coffee. Under the leadership of Fabiano Borré, the estate has evolved into one of Brazil’s most respected specialty coffee producers, combining advanced infrastructure, meticulous quality control, and deep expertise to produce coffees of outstanding clarity and consistency.

Today, over 530 hectares of carefully managed land are dedicated to coffee cultivation. The Borré family’s philosophy, known as Mindful Coffee , guides every decision, balancing quality, innovation, environmental responsibility, and care for their community. Nearly half the estate is preserved as natural reserve, protecting biodiversity and ensuring the long-term health of the ecosystem.

This Catuaí lot is produced using the natural method, where whole coffee cherries are dried with the fruit intact. Carefully selected ripe cherries are dried slowly under controlled conditions to preserve sweetness, enhance body, and develop deeper fruit complexity.

This approach produces a cup that is rich and expressive, with layers of chocolate, nutty warmth, and dark fruit sweetness, while maintaining the clean structure Fazenda Progresso is known for.