ANDREA COSTA 25/26 HARVEST

This is the third year of sourcing our mainstay espresso from Bossa and our second year running Andrea Costa.

We try our best to adopt a sourcing strategy without price in mind but instead focus on relationships that have longevity, as best as possible.

When we last contracted Andrea Costa’s coffee, the market was at record highs and to ensure that we could secure her Red Catuai lot – we committed to as much as we could and paid immediately.

Most commercial or scale-minded roasters wouldn’t consider paying this kind of premium for a house espresso. In truth, it isn’t scalable yet. But being small is our biggest advantage. Ninth was built around respect for the individual efforts that smallholders make to hone their craft and earn more for what they grow.

Respect for nature and a good harvest is what we live for. The Ninth month, in most parts of the world, is what dictates how we consume coffee and at what price. So here’s to those who dedicate their lives to growing better coffee.

IMPORTER

We buy most of our coffee through Bossa, a Brazilian importer that connects roasters directly with producers. They handle logistics, traceability, and payment fairly and efficiently. It means we know who grew the coffee, how it was produced, and how much was paid.

FARM

Andrea’s farm sits in the Mogiana region - known for its altitude, mild climate, and balanced profiles of chocolate, nut, and a clean finish. Andrea focuses on keeping the process tight: selective picking, consistent drying, clean infrastructure.

VARIETY

Catuai is a classic Brazilian variety. Reliable, productive, and capable of depth when grown and processed well. Andrea’s lot gives chocolate and roasted almond as a base, with a subtle dried fruit sweetness.

PROCESS

This is a great example of Brazilian natural processed coffee. Whole cherries dried on patios for around two weeks. The 25/26 harvest saw warmer, drier weather, which meant denser beans and stronger sweetness. Andrea managed the drying carefully to avoid over fermentation and maintain clarity.

ROAST PROFILE

Roasted to balance sweetness and structure. Development pushed 1 min 40 secs past first crack for body and chocolate depth, while keeping enough brightness for black drinks.

This is versatile across both espresso and filter.

ESPRESSO RECIPE

DOSE

18.5 g in
38 g out

TIME

28–32 seconds

Flavour: dark chocolate, almond, dried apricot.

CAFETIERE RECIPE

DOSE

60 g per litre

TIME

8 minutes

Pour hot water, let settle for 4 minutes. Break crust and skim grounds from surface. Place plunger just above the liquid. Pour very gently.

Flavour: creamy body, chocolate, nutty finish.