This is our fifth year sourcing coffee from João Hamilton, and the relationship continues to grow and thrive. His farm, Sítio Canaã, is situated between 1200 - 1350 m.a.s.l, about four hourse from São Paulo in a region known as the Cerra do Cigano. João is growing Catuai, Mundo Novo, Sumatra, and Bourbon varieties. He is also separating some Obata lots that we especially enjoy. Previously growing coffee for the commodity market, in 2006 João made the switch to a more sustainable, environmentally friendly and quality focussed approach. Working with local green coffee exporters FAF (Fazenda Ambiental Fortaleza), João along with FAF are now recognized to be at the forefront of specialty coffee being produced in Brazil. João is doing fantastic work growing clean, complex coffees and continuing to push the upper boundaries of coffee quality in Brazil. We look forward to continuing to develop this relationship in the future!

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%