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We are incredibly happy to have a coffee from João Hamilton in Brazil again! This is a naturally processed Red Catuai with soft, smooth flavors of milk chocolate, red berries, stone fruit and butterscotch.
Here we have an elegant coffee from the Mogiana region of São Paulo, an area with a lot of sun and large temperature fluctuations between night and day. These conditions contribute to the development of sugars in the coffee berries. When roasted, the coffee gives a long, sweet finish and a creamy mouthfeel. The Red Catuai variety has adapted very well to Sitio Canaã, located at an altitude of 1300 meters, further enhancing the fruity character of the coffee.
João Hamilton's journey in coffee began when the Canaã farm was acquired in 1979, during a time when coffee production prioritized quantity over quality. Pesticides were widely used, without much regard for either nature or future generations, and by the early 2000s, the damage to the soil had become so severe that production had become unsustainable. That’s when João met Marcos and Felipe Croce from FAFCoffees, who introduced a new approach: what João now calls “Agriculture of Life.”
With this change, João began to focus on restoring soil and water, managing wastewater, and planting trees around natural sources. The farm also adopted practices such as separating lots and varieties, selective harvesting, and drying the coffee on raised drying beds. These changes not only improved the quality of the coffee, but also made João’s dream of sustainability in the mountains a reality.
João’s commitment to sustainability inspired his neighbors, and with the support of FAFCoffees, the entire Serra dos Ciganos community adopted this new model of farming. Today, João’s work extends beyond his own farm to the Serra dos Ciganos Washing Station, where he processes coffee from around 40 nearby producers. Through carefully monitored processes and methods at the station, João ensures that all the coffee from the area is of the highest quality.
Our green coffee buyer Jonas has met João several times and describes him as a truly great player. During their recent meeting in Brazil, João was building a small house on his farm, which will include a cupping room where he can regularly evaluate his own coffees. João also uses a small, manual coffee roaster that he built himself. The roasting process is simple but ingenious: a container in which the green coffee is roasted by rotating it over an open fire. Despite its simplicity, the results are surprisingly impressive, and Jonas was pleasantly surprised by how good the coffee tasted! As a coffee producer, tasting your own coffee may sound obvious, but it is not always the case. This is yet another testament to João and FAF’s dedication to bringing out the best in coffee!
Over the past 10 years, João has become one of the most sought-after producers in Brazil. Sitio Canaã is now a model for sustainable farming practices, and João’s commitment has made a lasting impression on his community.
Origin: Mogiana, Brazil
Producer: João & Juliana Hamilton
Farm: Sitio Canaã
Altitude: 1300 m.a.s.l.
Variety: Red Catuai
Processing method: Natural
Flavors: Milk chocolate, red berries, butterscotch & stone fruit
Here we have an elegant coffee from the Mogiana region of São Paulo, an area with a lot of sun and large temperature fluctuations between night and day. These conditions contribute to the development of sugars in the coffee berries. When roasted, the coffee gives a long, sweet finish and a creamy mouthfeel. The Red Catuai variety has adapted very well to Sitio Canaã, located at an altitude of 1300 meters, further enhancing the fruity character of the coffee.
João Hamilton's journey in coffee began when the Canaã farm was acquired in 1979, during a time when coffee production prioritized quantity over quality. Pesticides were widely used, without much regard for either nature or future generations, and by the early 2000s, the damage to the soil had become so severe that production had become unsustainable. That’s when João met Marcos and Felipe Croce from FAFCoffees, who introduced a new approach: what João now calls “Agriculture of Life.”
With this change, João began to focus on restoring soil and water, managing wastewater, and planting trees around natural sources. The farm also adopted practices such as separating lots and varieties, selective harvesting, and drying the coffee on raised drying beds. These changes not only improved the quality of the coffee, but also made João’s dream of sustainability in the mountains a reality.
João’s commitment to sustainability inspired his neighbors, and with the support of FAFCoffees, the entire Serra dos Ciganos community adopted this new model of farming. Today, João’s work extends beyond his own farm to the Serra dos Ciganos Washing Station, where he processes coffee from around 40 nearby producers. Through carefully monitored processes and methods at the station, João ensures that all the coffee from the area is of the highest quality.
Our green coffee buyer Jonas has met João several times and describes him as a truly great player. During their recent meeting in Brazil, João was building a small house on his farm, which will include a cupping room where he can regularly evaluate his own coffees. João also uses a small, manual coffee roaster that he built himself. The roasting process is simple but ingenious: a container in which the green coffee is roasted by rotating it over an open fire. Despite its simplicity, the results are surprisingly impressive, and Jonas was pleasantly surprised by how good the coffee tasted! As a coffee producer, tasting your own coffee may sound obvious, but it is not always the case. This is yet another testament to João and FAF’s dedication to bringing out the best in coffee!
Over the past 10 years, João has become one of the most sought-after producers in Brazil. Sitio Canaã is now a model for sustainable farming practices, and João’s commitment has made a lasting impression on his community.
Origin: Mogiana, Brazil
Producer: João & Juliana Hamilton
Farm: Sitio Canaã
Altitude: 1300 m.a.s.l.
Variety: Red Catuai
Processing method: Natural
Flavors: Milk chocolate, red berries, butterscotch & stone fruit