Punch Buggy Espresso

COFFEE STORY Like the classic VW beetle, Punch Buggy is unique, friendly, and suits all occasions. As Detour’s flagship coffee, this blend is built around the love of naturally processed coffee from the Cachoeira da Grama farm in Brazil, Punch Buggy maintains a Brazil base while rotating fresh, vibrant seasonal Central American coffees through the blend.

Brazil Cachoeira da Grama Located in São Paolo, just three miles from the border of Minas Gerais, the Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 115th crop. The farm enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100-1,250 metres above sea level. Gabriel de Carvalho Dias is one of Brazil's leading agronomists. His family owns several farms bordering each other in this area. Fazenda Cachoeira da Grama has a total area of 417 hectares, with a coffee plantation area of 165 hectares. Some original Bourbon varietal trees are as old as 108 years. The Carvalho Dias family considers social and environmental sustainability to be fundamental. The farm has a programme of planting native tree species to maintain a better ecological balance. There is also a school, a club and an official-sized soccer field for the employees and workers. There are 47 houses, all with modern facilities.

Produced by the Carvalho Dias family in the São Paolo region of Brazil, Punch Buggy Espresso is a single-origin offering from Detour Coffee Roasters. This lot features the Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex acidity. Grown at elevations between 1100 and 1250 masl, the cherries undergo a natural process, a method where the fruit remains intact while drying, which often imparts a distinct body and sweetness to the final cup.

When evaluating the profile of a natural-processed Bourbon, enthusiasts often look for deep, fruit-forward characteristics and a syrupy mouthfeel. To better understand how these specific agricultural and processing choices influence the sensory experience, we recommend consulting the flavor wheel. By examining the intersection of regional terroir and traditional processing techniques, one can gain a deeper appreciation for the intentionality behind this specific espresso selection.