Seasonal Espresso at MAKER

We believe that single-origin coffees can deliver quality over and above the complexity, body, and balance of an espresso blend with several different components. We are very intentional in selecting a farm traceable coffee lot each season that exemplifies the flavours typical of its variety and region, while also delivering a balance of sweetness, acidity, and body. These are our Seasonal Espressos: The Maven and The Smith. 

The Maven is typically a washed Colombian coffee, characterised by fresh fruit flavours and milk chocolate character. The producers we work with in Colombia use the traditional washed process method, which highlights the cleanliness and sweetness found in the varieties harvested. The Smith tends to be a natural Brazilian coffee and exemplifies the Brazilian terroir, which typically produces notes of hazelnut, chocolate, and brown sugar. The natural processing method imparts a subtle fruit flavour and a balanced mellow acidity. Both coffees are incredibly versatile, delivering fullness of flavour as a black or milk-based beverage. 

Introducing the (New) Smith

In 2025, we are excited to introduce grower and farm manager, Danilo Barbosa, from the Sucuri Farm in Brazil as this season’s latest iteration of The Smith. Danilo has produced a stunning lot of naturally processed Yellow Catuaí, that stays true to the profile of The Smith with a focus on quality in the cup. This coffee is a shining example of quality coffee from the Cerrado Mineiro region that tastes like stone fruit, hazelnut, and brown sugar. 

Danilo and Sucuri represent a new generation of coffee producers who are willing to challenge the status quo. By embracing technology, Danilo has brought greater precision to every step of the coffee's journey, minimising defects and enhancing the quality of the green coffee exported. As a result, the Sucuri Farm has delivered the highest quality iteration of The Smith to date with flavours that are high in clarity, well-defined, and exceptionally consistent.

The People Behind the Coffee

At the heart of Sucuri Farm’s success working closely alongside Danilo, is Deyvid Leandro, Head of Quality, who is dedicated to ensuring that every lot produced here reflects the farm's commitment to quality, consistency, and sustainability. In a recent conversation with John, MAKER’s Head of Coffee, Deyvid shared insights into the farm’s journey and the importance of innovation in today's rapidly changing climate.

Environmental Sustainability

The Sucuri Farm is located in Minas Gerais within the Cerrado Mineiro region, sitting 1450 metres above sea level. This is the largest coffee producing region in Brazil, occupying large flat plateaus with historically stable weather patterns. The topographical and environmental stability has typically produced high volumes of consistently high-quality coffee. In 2012 the Brazilian Forest Code was updated and re-implemented in this region which provided guidance on the way land is used, focusing on the conservation of native vegetation in private properties. These new guidelines improved the monitoring and compliance aspects of environmental protection for the entire region and as a result, Deyvid believes there has been a remarkable improvement in the soil quality and growing conditions within the microclimate in Cerrado Mineiro.

Sucuri Farm has taken responsible land management to the next level, boasting over 700 hectares dedicated to environmental preservation - 40% more than that which is farming land. The positive impacts of healthy indigenous flora and fauna contribute to the overall health and wellbeing of the land. Embracing initiatives such as tree planting for soil erosion prevention and beekeeping for pollination of the local area. The Sucuri Farm is surrounded by protected land with healthy soils and rich microbial populations living amongst the dense, nutrient rich environment. All of these factors together have resulted in more productive crops with higher quality fruit that is less prone to disease. With the local biodiversity of Sucuri Farm well and truly alive and healthy, Danilo and Deyvid have significantly reduced the need for pesticides in coffee production, relying instead on natural predators to keep pests at bay.

The Climate Challenge

Climate change continues to challenge coffee farmers like Danilo. Rising average temperatures and delayed rainfall has produced a narrower window of opportunity for full cherry ripeness. To combat this change, Sucuri Farm has adopted a strategy of planting multiple coffee varieties with staggered harvest periods to cleverly distribute the workload throughout the shorter picking timeframes. However, even with these adaptations, the harvests of 2024 would have been impossible without the assistance of technology. Deyvid expressed concern that if the ripening window continues to shrink, yields may continue to decrease, threatening the long-term viability of coffee farming in the region.

Innovation and adaptation is not without its challenges. Deyvid spoke about how the use of modern technology in machine-assisted-picking is looked down upon by buyers and consumers but the distinction between hand-picking and machine-picking is more nuanced than these common misconceptions. He explained that the topography of the farm plays a key role in this decision. In higher-elevation regions with uneven terrain, like Sucuri, machine-assisted-picking is not only necessary but allows for a redistribution of labour to focus on other valuable aspects, such as crop care, quality control and biodiversity management. There have also been key investments in technology at Sucuri Farm such as digital fermentation tanks that provide real-time data on sugar content and temperature which has resulted in more precise and consistent coffee processing, helping to future proof the changing climate.

The Power of Relationships

By working and connecting directly with buyers like MAKER, Danilo from Sucuri Farm is able to secure higher prices for their coffee production, allowing them to reinvest in their farming practices and explore new ways of improving quality. 

Deyvid highlighted the impact of these relationships and how they are shaping the future of Sucuri Farm. This partnership between Sucuri Farm, Southland Exports and MAKER extends beyond just the quality of the coffee. Sucuri Farm currently employs 150 people, offering wages up to three times higher than the national minimum and providing ongoing training and skill development. This has improved the farm’s efficiency in production and empowered the local community members to reinvest in the Cerrado Mineiro region, now that there is employment stability and resources for the future.

Deyvid also emphasised that these relationships with coffee roasters help preserve the identity of farmers, allowing them to tell their unique story and share the beautiful flavours of their coffees. Through collaboration and mutual respect for the entire supply chain, both coffee roasters and farmers can work towards creating a sustainable future for the specialty coffee industry.

A Shared Journey of Quality and Sustainability

At MAKER we are focused on crafting excellent coffee and committed to supporting the people that bring it to life. Our partnership with Sucuri Farm and the introduction of the new Smith is a remarkable step for our shared values of quality, sustainability, and innovation. Every cup of Smith we serve reflects the hard work and dedication of the growers, producers, and workers at Sucuri, their biodiverse land, and the relationships that make it all possible. As we continue to grow and learn at MAKER, we’re excited to bring you along for the ride, exploring new flavours, stories, and the future of coffee—one cup at a time. It is with immense pleasure and privilege that we bring you the new Smith and want to thank you for being part of the Danilo Barbosa, Sucuri Farm and MAKER Coffee story. 

In 2025 we are thrilled to work with a new export partner, Caravela, who are highly regarded for their tremendous work on the ground in Colombia, Nicaragua and Mexico. Caravela is known for their commitment to exceptional quality coffee and in many ways are pioneering a fresh hands on approach to exporting high quality coffee from the milling level of the farming process to the end to end logistics all the way to our shores. 

Our first release in partnership with Caravela is the Las Colinas producer group from Mozonte in Nicaragua. The producers of Las Colinas are small and medium sized independent growers from the Mozonte area who have been partnering with Caravela for over four harvests. They are committed to preserving traditional Arabica varieties and using pine trees as shade for their coffee plants. Their production approach is entirely quality oriented and this particular lot is the Red Catuai variety which has been separated from the other varieties they grow, to highlight this incredible expression of just how delightful this classic coffee variety can be.

On average these producers own five-hectare farms at elevations ranging from 1,450 to 1,650 meters above sea level where they harvest from January to May each year. Due to the farms' elevation and microclimate, the harvest finishes late in this region, with a slow maturation of cherry allowing for an increase in sugar content throughout the fruit’s time connected to the tree. The topography of Mozonte and the clay loam soils are ideal for coffee production as well as corn, beans, tomatoes, peppers, and potatoes. The healthy soils of Mozonte make for a plentiful and delicious producing region. 

Generations of experienced coffee families have been living amongst the clay loam soils here nestled in the Dipilto and Jalapa Mountain ranges and pride themselves on their commitment to preserving traditional Arabica varieties with a focus on entirely quality oriented production.

MAKER is thrilled to bring you this stunning washed lot of Red Catuai from the Las Colinas producers and we are excited to see what's in store for Mozonte in the 2025 harvest year ahead. 

Did you know that a staggering 2.7 million coffee cups end up in Australian landfills every single day?

Despite the development of recyclable and compostable materials, the reality is that these products are still ending up in landfill. Our recycling partners cannot identify ‘good’ cups and packaging at scale, and compostable products simply don’t break down easily enough to be worth processing in industrial facilities. Sadly, single-use remains single use and the environmental impact is significant.

At MAKER, we’re committed to changing this narrative. We believe that sustainability shouldn’t come with a hefty price tag or inconvenience. That’s why we’re thrilled to introduce a new Cup & Container Swap System, an exciting initiative designed to make reusables accessible, affordable, and convenient.