DAILY BREAD [Summer 2021 Blend]


A great cup of coffee should be as available as a pint of milk, or one's Daily Bread

A medium roast retains these great beans' characteristics whilst generating sweetness and a warm full body.

Daily Bread is a favourite amongst Pilgrims staff and often is consumed in borderline excessive quantities!


1/3 Brazil - Pantano

1/3 Colombia - Planadas Community

1/3 Ethiopia - Beshasha 

Altitude 1150- 2100 masl

Yellow Bourbon, Typica, Caturra, 74110, 74112 & Heirloom

Process Washed / Natural

The Ferrero family

Various smallholders 

Mustefa Abba Keno

Rich Chocolate, Hazelnut Praline


To bring you Daily Bread, we teamed up with small scale importers and have worked closely with farmers in Brazil, Colombia, and Ethiopia.  We're very proud to offer this unique house blend which has oodles of body and chocolate with an extra fruity dimension.

Fazenda Pantano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.

Fazenda Pantano has received an award from Brazil’s most prestigious agricultural magazine “Globo Rural”. The magazine recently announced 4 national awards for Sustainable Practices in 4 categories; Meat Production, Perennial Crops, Annual Crops, and Forestry. There were 189 finalists in the Perennial group which mostly consisted of orange growers. All of these 189 farms had to be audited with only 30 farms going into the final phase, and Brazil Fazenda Pantano came out on top! The auditors were assessing three main categories on each farm: food safety, environment, and social factors. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.

Our Colombian is sourced from the fine folks over at the green collection. John and Claudia work closely with the farmers on the ground in Colombia to bring us this excellent coffee. This is a blend selected from Pachamama Farms in the region of Montalvo through to Bilbao. Each farmer has from 5 to 6 hectares with Altitudes ranging from 1600 to 2000 m.a.s.l. A wide range of varieties are grown including Caturra, Typica, Colombia F8, Castillo. The community development program centralised around the various producers aims to develop a stable environment through traceability and sustainably grown coffee with an emphasis on social welfare.

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040masl and is planted with coffee varieties from the Jimma research centre. Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like light honey. The naturals take 24-27 days to dry on the African (raised) beds.

Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each have between 4 and 10 hectares of land.

Mustefa has a small field lab and in 2020 he bought a high-spec Sinar moisture reader to ensure that all the parchment dried in the stations was reaching the same moisture level before being stored in the warehouse. Harun has been assessing and grading the dried day-lots, putting them together based on quality and cupping profile. He is currently training farmers in good agricultural practices (GAP) in order to improve the quality and productivity of their coffee gardens.