Pink Sky at Night

While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere.

Head over to our brew guides for making coffee for more.

Grown in the Cerrado Mineiro region, this area is one of Brazil’s top coffee producers, thanks to its high altitudes and a perfect climate full of warm temperatures and steady rainfall. It’s the ideal place for growing amazing coffee beans- but it hasn’t always been!

Coffee was first cultivated here in the 1970s by farmers who left the state of Paraná due to a devastating frost, and other communities from São Paulo who had an infestation of nematodes (roundworm). However, at this time, the soil in Cerrado Mineiro did not hold the proper levels for the coffee plant. Nevertheless, these farmers used their experience and expertise to start liming, which is a technique used to correct soil acidity.

This entails spreading calcium and magnesium-rich materials to the soil to neutralise acidity and improve the Ph levels. After this, large-scale irrigation returned moisture to the land, and large-scale cultivation commenced! From here, the focus was on quality, and they became the pioneers of specialty coffee!

This region has one harvest a year between May and September, which also coincides with the dry season. This works in their favour, as the coffee beans are less humid, meaning they don’t need to sun dry for as long to reach the optimal moisture content of 10-12%.

For a coffee to make the grade as speciality, it must gain a ‘quality’ score. Q Graders use a process known as ‘cupping’ to find this score. If the graders give a coffee less than 80 points, it’ll be marked as ‘commodity’ rather than ‘speciality’.

Graders score the coffee on a wide number of factors such as mouthfeel, taste and balance. Never heard of cupping before? We’ve written a page all about it. Head over now to become a coffee cupping clever clogs!

Head over now to find out more about coffee cupping.

We are proud to say that we never over roast our coffee. Never ever.

We use the roasting process to show off all the natural flavours and aromas within our green coffee beans. Over roasting, which often occurs with commodity coffee, masks all these lovely flavours with a bitter, burnt-tasting edge. Using high-quality, perfectly ripe beans means there’s nothing bad for us to hide in the first place – these beans are full of good stuff! Our job is to create bespoke roasting recipes which put all that luscious flavour and natural sweetness centre stage.

The coffee farmers from across the globe put everything into producing an outstanding product for us. It’s only fair we do the same for you, right?

As we source our coffees from small farms and cooperatives, all our coffees are wonderfully unique. Some are creamy and full-bodied, some more fruity and light, perhaps with hints of berry. Ooooh, how to decide?

You are doing something awesome when you enjoy a fresh cup of Two Chimps coffee. Not only do you get to sip freshly roasted, speciality brews happily, but you are also supporting:

• Ethically sourced beans via a short supply chain
• A small carbon-neutral business
• Farmers getting paid 30 – 150% more
• Programmes that are improving the coffee industry

This name is all about our littlest chimp, Autumn! She absolutely loves the colour pink, was born during the night, and here’s a fun little fact for you: our head chimps, Andy and Laura, almost named her Sky! So, we thought, what better name than Pink Sky at Night?