Joao Hamilton, from Sítio Canaã, Brazil

In 2012 we met up with our accomplice producers from Brazil on the Nordic Roasters Discussion board in Stockholm, Sweden. Joao Hamilton, from Sítio Canaã and Felipe Croce from Fazenda Ambiental Fortaleza had been invited to speak about how they strategy working instantly with roasters.

Its our second yr working with Joao Hamilton and his brother Ivan Dos Santos together with their accomplice producers at Fazenda Ambiental Fortaleza “FAF”. The FAF is a household run collective of some farming households run by Marcos Croce and his two sons Daniel and Felipe.

A couple of years again they began doing one thing radically completely different from most different Brazilian farmers in that they centered on micro tons and particularly monitoring and documenting all the course of from selecting by drying. By doing this, they had been in a position, although intensive cupping of their tons, to style the distinction between the variables of manufacturing variances.

As well as, what was revolutionary so far as we’re involved, is that they had been in a position to preserve their naturally processed espresso in a secure surroundings throughout drying. This allowed them to push the size of drying previous 30 days, which is sort of twice the period of time that different producers dry their espresso in. By monitoring and adjusting the warmth of the drying tables, with sunshades/wind tunnels, they will open the espresso up or shut it down, all with none of the fermenting usually related to the sort of drying course of.

The espresso may be very clear and of the best high quality exported from Brazil. We’re very blissful to be working with such an ideal group of producers. On the Nordic Roasters Discussion board, this yr, we spent a number of days with each Felipe and Joao in Sweden they usually spoke about their direct commerce mannequin.

We sit up for our farm go to in August.

Thanks to Camilla Ribas for the interpretation assist!!