This is a juicy and delicate cup with notes of cherry, tangerine and macadamia, with a citrus-like acidity, making a sweet and refreshing coffee.
Joao inherited the farm, Sitio Canaa from his father. After many years using conventional agricultural techniques, his awareness was raised in 2006 when Marcos Croce from Fazenda Ambiental Fortaleza (FAF) invited the Hamilton family to articipate in a sustainability project. The objective was to achieve the highest quality while simultaneously respecting nature.
Sitio Canaa has evolved through extensive change. By reforesting the land around the natural spring water, recycling waste materials and eliminating the use of chemical fertilizers and herbicides, Joao is achieving his vision of transitioning his farm towards organic production. They have introduced selective harvesting, teaching workers to pick the ripest purple red cherries where sugars are migrating into the bean producing the sweetest coffee. They introduced changes to post-harvest processing and particularly working with greater care and attention to detail on the drying patio and investing in building raised drying beds.