Joao Hamilton, but and Celso & Gertrude are neighbors and two of the families who have begun a partnership with Fazenda Ambiental Fortaleza. Both farms have radically changed its method of growing coffee since they started working with the family Croce. After many years of conventional farming, they decided that stop using pesticides and spraying, and minimize use of fertilizers. Their goal is that their farms in a few years should be 100% organic.
Origin: Caconde, Sao Paulo, Brazil
Size: 10 hectares (Hamilton), 8 hectares (C & G)
Altitude: 1230 - 1350 masl
Variety: Red & Yellow Catuai and Bourbon
Process: Full ripe berries are picked by hand by the family along with 15 workers. After picking it dried coffee on the African drying beds for about 11-14 days, but which means that sugar walks down into the coffee and gives it a big wonderful sweetness.
Taste Description: Aroma and taste of chocolate, but nougat, but toasted hazelnuts and red fruits. Delicate acidity with low intensity, culminating in a clean clear finish.
Brewing Tip: Good as espresso, but moka or AeroPress , but is recommended for all brewing methods that brews over some kind of pressure.
More information about the coffee at the roastery
Johan & Nyström (swedish only)
Supplied in 250g bags
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