Seven Seeds Blog

Meet Victor Barrera

This Friday May 26th only at Traveller Coffee and this Saturday 27th and Sunday 28th May only at Seven Seeds Carlton, Brother Baba Budan and Hortus x Seven Seeds there will be a very special coffee available on filter.

We have been lucky to secure only 25kg of this beautiful coffee, a varietal which was originally developed by Cenicafe, combining Timor Hybrid, Typica and Bourbon. Farmer, Victor Barrera chose to plant this rare varietal on his farm for many reasons. Tabi’s resistance to disease, the plants architecture itself and the result in the cup are to name but a few. 

Despite the relative comfort of harvesting Tabi over more traditional Colombian varieties, Victor pays his pickers considerably more to ensure that only the ripest possible fruit makes it into his wooden hopper before getting processed.

We want to express our appreciation to Victor for this special coffee and the effort and experience that has gone into producing it and we’d like to give you that opportunity too. If you are lucky enough to try a cup of El Tesoro, you'll have the option to leave a tip for Victor, which we will match. This will be given to him at the end of this year’s harvest as a bonus from his true clients — you, the one’s drinking his coffee.

There will also be a limited amount of retail available at each site, and $5.00 from each 250g bag will go back to Victor directly. 

Check in on our website and Instagram to see how much is raised for this very deserving farmer.

Fazenda Progresso, Brazil

Fazenda Progresso was established in 1984 but has only been producing coffee since 2005. Prior to that, the farm specifically produced potatoes and, here’s a fun fact, it is one of the largest potato producers in Brazil! The farm was started upon 800 hectares of land in the Chapada Diamantina region of Bahia, but the Borré family purchased the land with plans to expand in agriculture. Now, Fabiano Borré, third generation owner operator is overseeing, maintaining and experimenting with their coffee and its possibilities. 

Progresso stretches over 20,000 hectares in total, with 8000 being farmed but only 700 of that is used for growing coffee. The Borré family are deeply dedicated to the preservation of the land and maintain a strong environmental approach to growing and processing.  Fifty percent of that land is preserved and untouched as per local regulation of that region. With the farms being fully irrigated by both sub-surface drip and center pivot systems, water obviously plays an incredibly important role here. Fabiano and other local farmers in the mucuge area meet regularly to monitor the levels of the lake the water is drawn from and how best to evenly distribute amongst them. 

There's a strong commitment to quality which is present when you visit Progresso and see their processes. Harvesting is all done by hand by around 800 local workers, with 250 them being hired just for harvest. They produce wet, natural and pulp natural process coffees, and Fabiano has also been experimenting lately with shade and temperature controlled drying processes on raised beds. This attention to detail is what makes Progresso such an exciting farm to work with and purchase through. Fabiano has hinted at other experiments and enterprises on the horizon too, which we are looking forward to learning more about.

Now available for filter, try a bag of Fazenda Progresso today. Or grab a bag from Brother Baba Budan, Seven Seeds Carlton, Traveller and Hortus.


The Melbourne International Coffee Expo is back for 2017 and we're is proud to present three exceptional coffees from Café Takesi, specifically sourced for this event. Only available to try in Australia at Seven Seeds Carlton, Hortus and Brother Baba Budan, available on Friday 31st March.                                                                                              
But only until stocks last... We only have a small allocation of each coffee available and we’re sure it won’t last long.                                                                                                 
This Java originally travelled from Nicaragua as gift to Cafe Takesi. The farmland itself stretches alongside the river Takesi and up through the mountainous ranges that belong to the winding and mighty Andes. Altitudes range from 1700 masl right up to 3200 and because of the unique location, the cherries develop a flavor profile all of their own. Only select preferred sections are used for growing, with other parts being used for fruit and other organic products.                                                                                                           
This coffee is none other than the illustrious Geisha. We’ll go you one further - what if
it was grown at the highest recorded coffee farm in the world? Say hello to Cafe Takesi’s Bolivian Geisha. With fields as high as 2500masl, this shrub produces more fruit than what is usual. Because of its location and the studious approach of the Cafe Takesi Team, this was the one place the seeds, gifted from Hacienda La Esmeralda, were able to be germinated.                                                                                                                   
One of the more well known coffee varietals, this particular Typica has been grown organically at higher altitudes than what it is probably used to. As a result the trees produce remarkably thicker leaves and impart more complexity to the flavour. The varietal itself was originally gifted to Takesi farm from friends of another growing region, Caranavi.                                                                                                                                                                                                                                                                              
We’ll also be running a social media competition for anyone who purchases one of the three coffees on Friday. Simply snap a photo of your coffee and sourcecard, tag @7seedscoffee and #7seedstopshelf and go in the chance to win a merch & kit pack. For three chances to win visit all three venues!


Coffee buyers flock to this region for the quality; always juicy, popping acidity and flavours of blackcurrant, green apple and cherry, making travelling to the other side of the world more than worth it.

Our trip started off with two days spent at Dormans - these guys are an institution that have been flying the flag for specialty coffee in Kenya for decades. They're known to test the most experienced cuppers, often staring down the barrel of tables full of coffee samples, with 30+ at a time, only to be eagerly replaced with another 30 samples as soon as you've finished.

After 2 days of intense lab evaluation, we jump in the car and head to the hills of Nyeri and Embu. It's here that you really get a feel for the place. Cool mornings that gradually heat up in the afternoon, the lush green regions are slowly drying out. Red dust fills your shoes and it's one of the many signs that the country is drying out.

Kenya is facing its worst drought in half a decade, they haven't seen rain since October and they don't expect rain for many more months. The coffee harvest is down with reports of around 30 - 50% because of the lack of rain, and coffee prices are up because of this, with some coffee co-ops and washing stations struggling to process their cherry.

The washing stations in Kenya irrigate water from the rivers to wash cherry pulp and skin off the beans. When the rivers are drying up, this makes this crucial process impossible. A lot of washing stations have had to get their farmers to travel many kilometres to other washing stations near flowing rivers. Yet, the coffee farmers, mill managers and coffee workers remain hopeful, and fortunately the quality of the coffee is up this year, which more than justifies the higher prices.