A traveling coffee projectChapter III · Brazil · nowNothing for sale yet — follow the journey instead
Not Just Coffee — Coffee worth traveling for.
Chapter III · Brazil · Now
A whole coffee, in one afternoon.
2 August. A property outside the city: the rows, the patio, the raised beds, the sacks in storage, and finally the finished bags on a counter. We filmed all of it and wrote none of it down.
30 clips · vertical 9:16 · sound recorded on location Brazil is the chapter we’re living, so it moves.
▶Walking up through the coffee rowsIMG_0402 · 00:04 of 00:30 · 9:16 · sound on location
The journey so far
Three places, one continuing project.
Past chapters in monochrome · hover for colour
I
Northern Thailand
Apr 2025
Picking cherries off the branch with the people who planted them, then eating lunch off the same tray. Hospitality is the whole register of this chapter.
Did you ever think how many people worked for the cup of coffee you’re drinking?
We didn’t, for years. Then we spent three trips watching it happen: someone plants, someone picks, someone turns it on a patio, someone hauls the sack, someone roasts, someone pours. Coffee is the most-handled thing most of us drink every morning.
RipeningPickingDryingHullingHaulingThe cup
People behind the cup
We were actually there.
Names go in only once the person has agreed to them
Lunch on the property · Northern Thailand
We picked cherries all morning and then ate off the same tray as everyone else. That is the part that doesn’t fit on a label: you are a guest before you are a buyer. We’d rather show it than claim it.
Chat Chai Farm · Northern Thailand
Sumatra · Back Bay Estate
Lisa, explaining the seedlings
She walked us through the tunnel, the rows and the mill in one afternoon.
Brazil · Café Du Rey
Luciene, with the sacks
Filmed 2 August. What she told us is on the recording; it isn’t transcribed yet.
Northern Thailand · Chat Chai Farm
Chat Chai’s shop on the property
A hand-painted sign, a timber floor, and a dog that came with the tour.
How we approach coffee
Taste first. Story second.
Most coffee arrives pre-explained — a list of flavours you’re supposed to find, printed before you’ve taken a sip. We prefer the other order. Meet the coffee, taste it, decide what it is to you, and let the place, the process and the people arrive afterwards, as depth rather than instruction.
It’s how the journey works too. We’ve never understood a place before standing in it.
On the farm, at the mill, on a table in someone's kitchen — somewhere real, with the person who grew it nearby.
II
Taste it plainly
No notes read first, no score to live up to. Just the cup and whatever it actually does.
III
Form your own impression
Yours counts. Two people rarely agree on a coffee, and the disagreement is usually the interesting part.
IV
Then learn the language
Variety, altitude, process, the name of the person who turned it on the patio. The story makes the coffee larger — it just shouldn't go first.
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We travel to coffee-growing regions, visit farms, and photograph and film what we find. Subscribe and those chapters arrive as they happen — new places, new farms, new work, and whatever the project becomes next. Nothing is for sale and nothing is scheduled.
A bag we were handed in Brazil · Café Du Rey — not our coffee
Natalia
Aric
Natalia & Aric
Two people, travelling, asking questions and writing down the answers.
We taste, we film, we meet the people who grow it. Three chapters so far, one of them still going. The journey is the credibility — everything else here comes out of being there.
