This natural micro-lot coffee is produced by father and son duo, Joao Newton and Pedro Teixeira on their farm located in the region of Santo Antonio. This Micro-lot uses a process of natural anaerobic fermentation. For 72 hours the beans are left, to naturally create a perfect environment for yeast to grow, highlighting the sensational flavors of caramel, nougat and stewed peach.
Joao and Pedro are 4th and 5th generation coffee growers and are excellent examples of how producers can utilise technology and modern techniques, while still respecting and preserving the environment and the cultural history of the land. Besides maintaining 20% of the land as legal reserve, antoher 28% is used for reforestation equating to almost 50% of untouched nature around their farms.