We work day and night to create an espresso that is both exceptional and agriculturally seasonal. For Sweet Tooth, we have taken coffee from two of our favorite producers and blended them to create the sweetest espresso and espresso drinks we’ve ever had. Reginaldo Silvoni’s Fazenda Sao Joao produces natural processed coffee in the Cerrado eco-region of Minas Gerais, Brasil. Using an original underground irrigation system, Silvoni insures even ripening of the coffee cherries, a critical step in all coffee harvesting. Golden Cup-winning producer MIG’s Buremera red bourbon, from southwestern Rwanda, is cultivated 1900masl near the town of Kigali. Fazenda Sao Joao offers a dried cherry acidity, plum sweetness, and rootbeer finish, while Buremera complements with molasses and pomegranate flavors. Together they become pure brown sugar sweetness with fruited accents.