The Big Brother

Medium/Dark Roast - Colombia & Brazil

Named in honour of our son Theo, this blend is grounded in his Māori and English whakapapa — a reflection of legacy, strength, and quiet depth. Bold yet calm, it’s crafted for espresso and long black lovers, delivering a full-bodied, rich cup with lingering notes of dark chocolate and warming spice.

“Whatungarongaro te tangata, toitū te whenua”
As people disappear from sight, the land remains.

This brew is a tribute to whakapapa, whenua, and the steady rhythm of daily life. It honours tradition while embracing the present — a coffee that carries mana, and brings a sense of grounded connection with every sip.

Tasting Notes:

• Aroma: Rich and bold, with deep notes of dark chocolate, roasted hazelnuts, and a whisper of smokiness.

• Flavor Profile: Intense and full-bodied. The darker roast amplifies the chocolate and caramel tones from the Brazilian beans, while the Colombian component adds depth with subtle stone fruit and a touch of acidity to balance the richness.

• Body: Heavy and syrupy, ideal for espresso extraction.

• Finish: Long and satisfying, with lingering bittersweet cocoa and a hint of spice.

Ideal For: Espresso machines, stovetop moka pots, and strong immersion brews. Designed for espresso lovers who appreciate bold flavors and a velvety crema.

Inspired by Theo

The Big Brother is a tribute to our son—steadfast, thoughtful, and quietly strong. With Māori and English heritage, he carries a deep sense of identity, guardianship, and grace. This coffee reflects his character: bold in flavour, smooth in delivery, and full of heart. Designed specifically for espresso and long black drinkers, this blend utilises the same varietals as the Ōtautahi, with a more intense roast level and different proportions. It offers a rich, full-bodied experience with notes of dark chocolate and hazelnut. Yet, it’s equally enjoyable brewed through French press or pour over, where its depth and warmth truly shine. A coffee for those who lead with care and strength.

Origins

Colombian

Varietal: Castillo, Columbia, Caturra

Producer: Asociación de Mujeres Rurales de San Alberto Washed

Elevation: 1,574 Avg

Processing: Natural - Washed, followed by 24 hours fermentation in tanks with manual selection of the best beans during picking, depulping and drying in beds for 15-20 days

Region: Huila

Background: Established on November 5th, 2015, the association of women, known by its acronym EMURSA (Equipo de Mujeres Rurales de San Alberto), was founded with a shared vision of fostering collaborative efforts within the community. Their endeavor revolves around concerted teamwork, with the unwavering support of their families, the San Alberto community, the Coffee Committee of Norte de Santander, and the National Natural Park TAMA, which houses the community.

Originating with 22 visionary women who recognized the potential of collective action, by 2023 the association has grown to encompass 28 formally registered members. As a result of the geographical constraints, the absence of access to chemical fertilizers culminates in the cultivation of exclusively organic produce. In a pursuit of continuous improvement, women of EMURSA aspire to secure organic certification, enabling them to command premium prices for their coffee.

Brazilian

Varietal: Mixed

Producer: Various Small Holders

Elevation: 1,000 – 1,400 MASL

Processing: Natural

Region: CARMO DE MINAS, MG

Background: Carmo Coffees maintains the Cria Carmo social project, offering 200 children from Carmo de Minas, sports and school opportunities.

Carmo Coffees' producers are proud to be members of many other sustainable initiatives, such as ESG (Environmental, Social, and Governance) and Bee Project. They take serious actions to also improve their compost and recycling management.

Brewing Recommendations

Each of our coffees is crafted to bring out its best across a variety of brew methods. Whether you’re pulling a bold espresso or enjoying a slow pour over, here’s how to get the most from your cup.

Espresso

Ideal for: The Big Brother

• Dose: 18–20g

• Yield: 36–40g

• Extraction time: 25–30 seconds

• Grind size: Fine (like powdered sugar)

• Tips: Aim for a balanced extraction with a rich crema. The Big Brother’s bold profile makes it perfect for espresso and long blacks.

Long Black

Ideal for: The Big Brother

• Method: Add 120ml hot water to a cup, then pour a double shot of espresso over the top.

• Tips: This method preserves crema and enhances the coffee’s depth without overwhelming its smooth finish.