Gustavo Oliveira Ribeiro de Sousa is a fourth-generation coffee producer operating his family’s Sítio Água Limpa do Congonhal in Lambari, Minas Gerais. The 26-hectare property was originally overseen by his great-grandfather, Mr. Francisco Paulinho de Sousa, who worked with dairy cattle and grew a small amount of coffee on the farm. It was Francisco Paulinho de Sousa Filho, Gustavo’s grandfather, who first proposed planting coffee trees in the highest places of the property and would eventually convert the majority of the operation to coffee cultivation. The tradition would then be passed on to Francisco Filho’s children, and finally on to Gustavo who is the newest producer in the family’s long legacy.

Sítio Água Limpa do Congonhal is planted with 24 hectares of coffee, including several varieties such as Rubi, Acaia, Red and Yellow Catuai, and more. Gustavo works the land alongside his mother and uncle, Valéria Ribeiro de Sousa Oliveira and Ronaldo Ribeiro de Sousa, and his grandfather Francisco, bringing together three generations and decades of experience to produce high quality coffee. Processing is completed in a static dryer to ensure consistency and quality.

This lot of Red Catuai coffee underwent Natural processing. Catuai was made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.

Finca La Loma is owned by fifth-generation coffee producer Juan Carlos Guerra along with his father, Eduardo Guerra. The farm is located in the Ciudad Bolívar municipality of Antioquia, right next to the Farallones del Citará forest reserve which provides access to more than 20 natural water sources that extend throughout its 250 hectares of farmland and natural forest reserves.

This lot of Castillo coffee underwent Washed processing. Ripe cherries are manually harvested before being floated, sorted, and pulped. The pulped coffee is then fermented in plastic tanks with eucalyptus leaves for 96 hours. The fermented coffee is then washed and dried on sun-exposed raised beds for 20 days.