Mundo Novo is a variety with a storied name and a flavor profile that delivers on its promise — ripe citrus, sweet caramel, and creamy milk chocolate notes that make it one of the most satisfying cups we grow.

A natural hybrid of Bourbon and Typica, the two varietals that gave rise to much of the coffee planted throughout the Americas, Mundo Novo is commonly found in Brazil but rarely seen beyond it. In California, it exists on only a few farms. One of those is Condor Ridge Ranch in Goleta. It was planted there by Jay Ruskey, our late co-founder, whose vision was to trial a diverse range of varieties across Santa Barbara's unique high-latitude, low-altitude coastal growing environment.

Cherries were picked at peak ripeness, floated to remove defects, and pulped at our wet mill. We chose a yeast-inoculated washed process with an 86-hour semi-anaerobic fermentation, then washed and laid the coffee as parchment on raised beds in our outdoor drying rooms for 10 days, bringing moisture to a stable level below 11%.

With only a handful of Mundo Novo trees in the state, this is a rare and fleeting opportunity to taste one of California's most distinctive coffees.