Named after Bristol’s iconic bridge, Suspension aims to deliver a well-balanced, easy-drinking espresso that’s full of depth and flavour.

This year’s release brings coffee from Fazenda Pinhal, a 914-hectare farm in Sul De Minas, Brazil. The farm, which is now fronted by Pedro Gabarra (a sixth-generation farmer) and his sister Mariana, has been shaped by their shared passion for coffee and the environment. In 2019 the Gabarra estate won an award for “most sustainable farm” in Brazil, and the pair have continued to push the boundaries of their already outstanding sustainability credentials ever since.

During the harvest from May to August, the coffee is mechanically picked and pulped and then taken to patios to dry for 10 to 14 days. Once dried, the coffee is left to rest for a month before milling. The green coffee is then delivered to the SanCoffee mill in San Antonio Do Amparo, where it runs through the gravity tables and colour sorter before being bagged and prepped for shipment.