ORIGIN = Brazil
PROFILE = Cocoa Nibs // Maple Syrup // Pineapple
PROCESS = Washed
ROAST = Filter
Many of us have a preconceived notion of what Brazilian coffees taste like. Mild, nutty, inoffensive and some would say a tad boring. Enters João Hamilton and his farm Sitio Canaã. In partnership with the Bob O Link project initiated by Fazenda Ambiental Fortaleza, João transitioned from conventional agriculture (ie. focusing on quantity and using various chemicals to increase yield) to a sustainable one. He went on to replant trees around his plantation, recycle the waste and stop using any toxic fertilizer. With a focus on quality instead of quantity, he also installed raised beds to improve the drying of the coffee cherries. The result speaks for itself. With plenty of rich tropical fruit notes, this is easily one of the best Brazilian coffee we’ve had the chance to taste this year.