For this natural process micro-lot the whole cherries are dried intact on patios and raised beds, bringing out more fruit forward notes to balance the classic Brazilian profile. With a medium roast there are rich foundational flavours of milk chocolate and roasted hazelnut in Gabriel’s coffee. Over this strawberry, orange citrus and hints of tropical fruit come through, supported by sweetness and a juicy citrus acidity. Further Layers of cranberry, caramel, and creamy praline develop as it cool, all sitting on a silky, rounded mouthfeel. This makes for an accessible and versatile coffee for brewing whether you prefer filter, French press or espresso brewing.

Sitio da Torre is a pioneering farm in this region, now run by fourth-generation producer Gabriel Alves and his family. Sitting a handful of miles outside of Carmo town, the farm has grown steadily over the years and now has around 80 hectares growing coffee. Recently it has gained many awards all rooted in careful farm management, experimentation, and a reputation for consistency. Often a part of Janszoon out house blend, Sitio da Torre also produces micro-lots under the careful watch of Gabriel, such as this Icatu selection