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Sítio Canaã, Brazil
Sítio Canaã, Brazil
Sítio Canaã, Brazil

Sítio Canaã, Brazil

$18.00 USD

CREAMY, BROWNIE, BALANCED

You get the best of all worlds with João Hamilton’s 10-hectare (~25 acres) farm, Sítio Canaã; you get exceptional quality, sustainable agricultural practices, and it's Cost of Production Covered (CoPC)! The farm is located in the Serra do Cigano Valley (Gypsy Valley), near the states of São Paulo and Minas Gerais and the Caconde municipality. This region is also called the Mogiana region, and the terroir (taste of place!) of this region is often described as creamy, sweet, and round. In addition to growing the Obata variety, João grows Bourbon, Sumatra, and Mundo Novo plant varieties on his farm. Using a brix meter to determine optimal sweetness, he has coffee cherries picked ripe and then naturally processed on raised beds. All of this effort and focus on quality give the coffee exceptional sweetness, body, and subtle notes of melon. In 2008 Fazenda Ambiental Fortaleeza (FAF) Coffees, a Brazilian coffee exporter committed to environmental sustainability and transparent trade, began working with João to simultaneously focus on quality and sustainable agriculture. Now, João avoids using toxic fertilizers and herbicides, and uses cover crops and crop diversification to help maintain soil quality and fertility. What’s more, he focuses on reforestation and shade grown practices. After the coffee is dried it is sent to the dry mill. FAF's meticulous sorting and quality control standards at the dry mill only reinforce Sítio Canaã's quality. This coffee is low acid, medium to full bodied, and sweet.


 

PRODUCT DETAILS

PRODUCER João Hamilton PLANT VARIETY
Obata C MARKET AT POSSESSION $1.42/lb
FARM Sítio Canaã HARVEST
June-September 2020 COST OF PRODUCTION $1.73/lb
FARM SIZE 10 hectares PROCESS
Natural FOB/EXW $3.60/lb/$4.50/lb
REGION, GEOGRAPHY Minas Gerais, São Paulo, Mogiana EXPORTER
FAF Coffees FARM GATE $2.80/lb
ELEVATION 1200-1350masl IMPORTER MCS USA GROSS MARGIN ON COST OF PRODUCTION 38%

RELATIONSHIP TO JUNIORS

This is the third Cost of Production Covered (CoPC) coffee we've released, and we're so lucky to work with partners like João and FAF Coffees. We started talking about this project with FAF three years ago because we admired their dedication to environmental sustainability, quality, and pricing transparency. This exporter does more than get coffee from point A to B, they are building long term relationships with their producers and with roasters. FAF Coffees has been a bridge builder between us and João. Brazilian coffee plays a large role in our coffee menu, not to mention the global coffee menu. Brazil is the largest producer of coffee in the world, and therefore plays a colossal role in global coffee price fluctuations. Sítio Canaã's great tasting coffee aside, we were eager to collaborate with FAF and João to open up the conversation about Brazil and cost of production. After nearly a year of information sharing via email, WhatsApp messaging, Zoom calls, etc. we were able to identify Sítio Canaã's cost of production and João's gross margin on those costs. Read our upcoming blog post for more details! Although we might expect production costs to be lower in Brazil than anywhere else (find out why in the upcoming post!), we found that the C market did not cover the cost of production. In addition we found that FAF Coffee's farm gate price and quality premium more than covered a 30% gross margin on João's cost of production. This was just the first run of our CoPC, and together we plan to get even more detailed in our cost of production analysis with future harvests. In addition to the CoPC Project, we're also working with João and FAF Coffees to maximize farm profit in resourceful ways. In an attempt to purchase more coffee from João, we purchased two different screen size sortings from João. We purchased a screen size (a size sorting at the dry mill) that is outside of specialty grade specifications. Although the smaller screen size quality is very similar to the higher screen size, it would have not been considered "specialty grade" and would have been sold in the local market for a lower price. We purchased this sorting to maximize profit for João, and the Sítio Canaã "14" tastes delicious. Keep an eye on the webshop for this coffee soon.

HOW WE BREW THIS COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

Brew Ratio: We recommend a 1:16.7 brew ratio for this coffee. Brew ratios for espresso are different than brew ratios for filter coffee.

Grind: We grind this coffee on a 7 (on a scale of 1-9, 9 being the most coarse) for flat bottom filter.

Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for flat bottom filter.

Tips: This coffee doesn't necessarily benefit from a finer grind.