Release No. 01· July 2026
Sticky Fingers | Brazil.
SL.OW|Cerrado Mineiro, Brazil
- Vanilla Syrup
- Nougat
- Raw Honey
- Chocolate Milk
Comfort in a cup. This natural Red Bourbon from the Campos Altos smallholders, high in Brazil's Cerrado Mineiro, is everything an everyday espresso should be — smooth, sweet and endlessly drinkable. Hand-picked and slow-dried in the fruit, it pours rich layers of vanilla syrup and creamy nougat, golden raw honey and a silky chocolate-milk finish. Part of Espresso Program Vol. 1 — single origins roasted for espresso, at a price that makes it easy to keep one on the shelf.
- Producer
- Campos Altos Smallholders
- Farm
- Campos Altos Smallholders
- Region
- Campos Altos
- Variety
- Red Bourbon
- Altitude
- 1,000–1,050 masl
- Process
- Natural
- Roast
- Medium
01 / 1
Chapter 01 · The Producer
Hand-picked Red Bourbon from the Campos Altos smallholders, high in Brazil's Cerrado Mineiro.
Sticky Fingers comes from the renowned Campos Altos region in Brazil's Cerrado Mineiro, where the prized Red Bourbon variety thrives in rich red latosol soils and a warm, stable climate. As the first coffee-producing region in Brazil to earn an official Origin Certification, Cerrado Mineiro is known for coffees of remarkable consistency, sweetness and quality. While much of the region is harvested mechanically, this Red Bourbon lot is hand-picked by dedicated growers to protect the variety's delicate, complex character. It's then naturally processed — the fruit dried slowly around the seed — concentrating the sweetness and syrupy body that make Brazilian naturals so easy to love.Campos Altos Smallholders · Cerrado Mineiro
In the cup
Rich, smooth and sweet. Vanilla syrup and nougat up front, raw honey through the middle, silky chocolate milk to close.
- Vanilla Syrup
- Nougat
- Raw Honey
- Chocolate Milk
II · In the Cup
Vanilla syrup, creamy nougat, golden honey and a chocolate-milk finish.
First sip is all comfort — vanilla syrup and creamy nougat, thick and smooth. Raw honey sweetness builds through the middle before a silky chocolate-milk finish pulls it together. Indulgent, balanced and impossible to put down.
Chapter 02 · The Ritual
Built for espresso. Dial it in and let it pour like syrup.
Pull it as a shot, then drown it in milk — this is the one that makes a flat white taste like dessert. Equally happy through a moka pot or an AeroPress when you want it strong and sweet.
