We make it
Every other açaí coffee sold in America is bought from a producer in Brazil. Ours is made in Pará, at our own factory, by the people who work there, and has been since 2019.
Pará, Brazil
Everyone else buys açaí coffee from Brazil. We make it in Brazil.
One ingredient: roasted, ground açaí seed. It brews like coffee, with no caffeine at all. We own the factory in Pará, and we roast it there ourselves.
Sorting roasted seed by hand
Itupiranga, Pará · January 2022
Start here
The part everyone threw away.
Açaí is a fruit that grows on palms in the Amazon floodplain. Around 85% of each berry is the stone in the middle, and for generations all of it was waste — Brazil still discards hundreds of thousands of tonnes every year. Roast that seed, grind it, and it brews into something dark and full-bodied that behaves exactly like coffee.
It is not coffee with açaí in it, and it is not decaffeinated coffee. It is a different plant entirely, one that never contained caffeine in the first place.
Read the full explainer, including how it compares to coffee, decaf, tea and mushroom blends.
The difference
Three things only we can say.
We control the roast
Most açaí seed is roasted by eye, and published research has found the quality varies widely between producers because of it. We roast to a controlled temperature, batch after batch. Here is why that matters.
One ingredient
Roasted açaí seed. That is the entire list. No sugar, no flavouring, no preservatives, no fillers, nothing to blend it out with. The ingredients panel is one line long.
Single ingredient
Naturally caffeine-free
No added sugar
Wild-harvested in Pará
The factory
Every bag is made in this building.
Our own factory in Itupiranga, Pará, running since 2019. Everything we sell is roasted, ground and packed on site.
Origin
From the place açaí actually comes from.
Over ninety percent of the world’s açaí comes from the state of Pará. Itupiranga is in it. The factory is here, and so are the people who run it.
The seeds come from fruit harvested by riverside families who have worked these palms for generations. The seed used to be waste. Now it is the product, and it is worth something to the people who bring it in.
Brewing
Brew it the way you already brew coffee.
Drip machine
Same grounds basket, same ratio, same routine.
French press
One heaping tablespoon per cup. Steep four minutes. Press.
Espresso
Works in a portafilter. A shot with none of the caffeine.
Cold brew
Steep overnight, strain in the morning, pour over ice.
For drinking
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Seed reaches our factory within 36 hours of the fruit coming in. Buy from the people who roast it. Samples and spec sheets available.
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