Profiler | Staple
Tax included
We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.
Our goal with The Profiler is to deliver a blend that is super rich and creamy in milk whilst providing very fudgy, rich and sweet espresso.
Components.
Country: Brazil
Region: Monte Belo - South of Minas
Producer: Marcelo Vieira | Adolfo Vieira Ferreira
Farm: Fazenda Lagoa
Variety: Yellow Bourbon
Process: Natural
Altitude: 900-1100 masl
Sourced through: SMC Specialty Coffees
Country: Nicaragua
Farm: Sabio, Bonanza
Region: Matagalpa
Varietal: Parainema, Icatu
Process: Washed
Altitude: 1500-2000masl
Sourced through: FTA - Sabio Coffee
The Profiler Blend – Component Update (May 2026)
Whilst we await the arrival of fresh crop Finca El Paraíso from El Salvador, we have temporarily transitioned the washed component in The Profiler to a beautiful lot from Sabio Coffee in Matagalpa, Nicaragua.
Bonanza was selected specifically for its ability to stay true to the rich, creamy and chocolate-driven profile that defines The Profiler. Grown in the highlands of Matagalpa and sourced through Sabio Coffee, this washed lot brings notes of caramel, praline and burnt sugar alongside a soft citrus-like sweetness and creamy body.
Paired with Fazenda Lagoa from Brazil, the result remains unmistakably Profiler — smooth, sweet and built for milk, whilst still offering enough structure and balance to shine as espresso.
If anything, the Nicaragua component brings a slightly softer and rounder sweetness to the blend whilst preserving the rich fudge-like profile that Profiler has become known for. Fresh crop Finca El Paraíso from the Aida Batlle Selection Program is expected to return in late June/ early July 2026.
Sourced through SMC Specialty Coffee and Sabio Coffee, The Profiler continues to focus on approachability, consistency and everyday drinkability without compromising on quality or character.
PRODUCTION AND SUSTAINABILITY
Lagoa is located in an area that is favorable for coffee production, with a mild climate during part of the year and mountainous relief. The harvest is 100% manual, aiming the quality of the cherries and also due to the sloping relief - a big machine would not be able to work in there. The workers come from the cities around to work during the harvest and post-harvest season, the same ones that mind Fazenda Passeio's crop, and part of the team live in the farms' houses.
Lagoa's coffee is produced at altitudes ranging from 900 to 1.100 meters and presents around 600 hectares of preserved forest, attracting nature conservationists from all over the world to study its hundreds of different bird species and native trees. The amount of bees that can be spotted during the flowering is also a sign that the environment is well-balanced.
Fazenda Lagoa has also been committed to the social aspects - making donations to local educational and cultural projects and with the Social Center they make available to the community. The place counts on a course class, a study room, a kitchen and a wide gathering space for events and leisure time.
Every year, at the beginning of the harvest season, they come together to work on hand-picked micro lots, following their processes from beginning to end. An initiative that aims at gender equity in this area of coffee farming.
