Our first Brazillian coffee of this year comes from the award winning farm, Fazenda Cachoeira, owned and run by Danilo Barbosa.

Fazenda Cachoeira is one of the most distinguished farms within Brazil’s Cerrado Mineiro, the country’s first protected Designation of Origin for coffee. The land traces back to Danilo Barbosa’s family heritage and has been developed over generations into a structured, quality-driven coffee estate. Through disciplined reinvestment and long-term vision, the farm evolved into a benchmark origin within the region.

Located between 1,045 and 1,100 meters above sea level, Cachoeira benefits from the Cerrado’s defined seasons — warm, wet summers and dry winters — supporting uniform maturation and controlled drying. The farm cultivates varieties such as Red Catuaí and Yellow Catuaí, using natural and controlled fermentation methods to enhance terroir expression.

In 2021, Fazenda Cachoeira won the Brazil Cup of Excellence Championship, with a natural Yellow Catuaí lot scoring above 90.5 points, placing the farm among Brazil’s top specialty producers. Beyond awards, Cachoeira reflects structured management, environmental preservation and a commitment to consistent specialty-grade production. Fazenda Cachoeira represents generational discipline, technical precision and the proven capability of Brazilian coffee at the highest level.

Danilo Barbosa’s prowess in coffee processing is seen in this lot’s fruit forward and clean profile. This natural Catuai lot is packed with red fruits such as grapes with raisin like dried fruit finish and caramel sweetness lingering throughout. We’re excited to offer this beautiful coffee in all our bars in the coming weeks. 

The mission at Maker in 2025 was simple, to source high quality coffees which were elegant, expertly processed and expressive of the country in which they were grown. Taking a leaf out of this manual, we have the latest release of 2026, a beautiful microlot from the Masha washing station in the Kayanza province of Burundi. 

Masha Washing Station sits in the commune of Gatara in northern Burundi’s Kayanza Province at roughly 1,672 masl. It serves a large community of more than 2,500 smallholder farmers, many of whom cultivate only a few hundred trees on plots averaging around 0.11 hectares.

The station’s name comes from the Kirundi word amasho (“herds of cattle”), reflecting the area’s pastoral history and a micro-ecosystem shaped by long-term human and environmental interaction. 

The combination of high elevation, biodiversity, and dispersed smallholder production supports slower cherry maturation, denser seeds, and the potential for traceable community lots rather than estate-scale production.

Established in 1989, the washing station brings decades of operational experience and consistent post harvest practices. The washed coffees are typically depulped the same day they're harvested and delivered, and fermented underwater for 12–24 hours before being washed for about two hours. Then the coffees are spread on drying tables or raised beds, where they dry for about 20 days, depending on the weather. 

This beautiful washed coffee from the Masha Washing station has notes of ripe plum and dates with sweetness of treacle to round off a delicious and balanced cup. 

Coffees from Yirgacheffe have a special place in Specialty Coffee lore, and we love to celebrate them in our Roastery at Maker. The region of Yirgacheffe is plentiful and ripe for coffee production. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.

This natural process coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, or district, of Kochere, in the Yirgacheffe region. Chelchele coffees tend to have a nice backbone of sweetness from toffee and/or soft nuts like almond, with a floral and citrus overtone. 

Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather. 

This coffee is beautifully layered with tasting notes of strawberry, peach and white chocolate, highlighting the mastery of coffee producers and workers at the Chelchele washing station.

You can buy this delicious coffee from the Chelchele Washing Station at the Maker Website or visit any one of the Maker Cafes to pick up a freshly roasted 250g bag. 

Coffees from Yirgacheffe in Ethiopia are always welcomed with excitement at Maker, and we are so excited to bring this washed coffee from the Chelchele washing station to our customers. 

Located in the Kochere district, the Chelchele washing station caters to nearly 500 local smallholder coffee producers. Once delivered, the cherries are sorted, weighed and then processed as either washed or natural process lots. 

This particular lot was processed using the “Special Preparation” method- what the producers generally refer to as “Premium” in Ethiopia. The cherries come from a very limited number of smallholder producers, 90% of these cherries are perfectly picked, 5% are semi ripe and 5% are over ripe. 

The coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days. 

This coffee has a classic washed Yirgacheffe profile, with notes of Bergamot, Jasmine and Black Tea. The new Chelchele washed process coffee is now available on the Maker website and in all venues.

We are so pleased to present to you, the Seasonal Filter Natural, a natural process heirloom variety from Sidama, Ethiopia. This delicious coffee is brought to you by the fantastic producers and team of the Mofa washing station.

Known for its early harvest season, the station is supported by 740 dedicated coffee suppliers and farmers. With its lower elevation, rich tradition, and strong farming network, Mofa plays a key role in the region’s coffee production.

We sourced this coffee with the help of our import partners at Cafe Imports, cupping through multiple rounds of samples to find the right coffee for our Seasonal Filter natural. Our goal at Maker Coffee is to source and buy excellent coffees, and promote the hard work done at origin by the coffee producers. It is our privilege to bring to you the latest filter release of 2026 at Maker Coffee, sourced with care from the producers of the villages near Mofa Washing Station. 

Our new Seasonal Filter Natural can be purchased on the Maker website, or in person in any Maker venue. 

The latest release of our Select Series is a beautiful expression of the Gesha variety from Finca Rio Dorado, located in Mataquescuintla in the Oriente coffee-growing region of Guatemala. Coffee has been grown in Oriente since the 1950s. Once the poorest region in the country, Oriente has grown into a large coffee producing region for Guatemala. The mountain range, once volcanic, is overcast and rainy with temperate weather and balanced soil.

Located at a height of 1800 meters above sea level, Finca Rio Dorado is a 20 hectare farm. Since its founding in 2004, coffee producer Firmin Aguilar Escalante has strived to produce excellent coffees with high traceability and quality control, resulting in several Cup of Excellence and regional competition winning lots. The name ‘Rio Dorado’ translates to Golden River, which reflects the nutrient rich soil and hydrological features typical of high-end Guatemalan estates.

 
Finca Rio Dorado cultivates various coffee varieties such as Gesha, Pacamara, Catuai, Pache, and Bourbon. The high altitude, stable Oriente-region soil and shaded microclimate under oak, cypress and pine trees support slower cherry maturation and allow for selective harvesting of the coffees grown at the farm.

A wide array of processing methods are used at the farm, ranging from conventional washed, honey, and natural, to more experimental approaches such as anaerobic fermentation and carbonic maceration. Coffees are dried on raised beds, and lot separation by varietal and processing method allows for better quality control. These practices enable Finca Rio Dorado to run a micro-estate model with emphasis on traceability, enabling them to produce highly controlled specialty lots.

This Gesha lot in particular is a washed process coffee, which has been fermented using the anaerobic fermentation method. We found that the anaerobic fermentation gave this lot an extremely fruit forward profile, reminiscent of fresh strawberries and apricots with a heavy, creamy mouthfeel and the sweetness of sugary praline. 

We’re thrilled and proud to be offering this delicious coffee in our limited edition Select Series. Packed in 100g tins, this special release can be purchased now on the Maker website.