SÃO RAFAFEL — Brazil — Espresso

The cherries are handpicked, when evenly ripe, and hand sorted for over and under ripe cherries. They are then processed naturally, meaning the whole cherries are dried. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter.

Nestled in the stunning Região Vulcânica and perched at a breath-taking 1200 meters above sea level, Sitío São José has a rich history dating back to 1952, when its current owner Maria's maternal grandparents planted the farm’s first beloved coffee lots.

The Sitío produces coffee for our Exotic and Juicy lines and besides Maria and her family, the farm also employs 4 seasonal pickers to help with jobs around the farm during the busy periods. The operation of Sitío São José has been lovingly passed on through the generations. Maria has been involved with the farm ever since her childhood, taking an especially active role during harvest season, when she expertly oversaw the drying processes. In 2013, Maria married Paulo and together they brought a fresh perspective to the management of the property.

Their hard work paid off in 2016 when they took home the top prize at the quality competition for the state of São Paulo, solidifying their vision for the farm's exceptional potential.