Origin: Brazil Producer: Francisco Fonseca Figueiredo Farm: Santa Cruz Region: Caconde Varieties: Arara Process: Natural Altitude: 1000 - 1200 masl Flavour Profile: Caramel, Red apple & Almond Francisco (also known as Chiquinho Viana), his wife Maria Izabel, and their three sons Denis, Denilson, and Wagner run the fazenda alongside a dedicated team of resident and seasonal staff. Standing at an altitude of 1000-1200 meters above sea level, this farm is the perfect spot for growing top-quality coffee, but since it’s situated in hilly terrain they have had to develop ingenious ways of balancing sustainability and coffee production. Francisco and his team have pioneered soil conservation and the planting of micro lots on the steep slopes of the farm. Francisco bought the farm in 2019, however coffee has been being produced in the area for many years. The farm's previous owners, the Barreto family, had been growing coffee since 1932 and there is a long heritage of coffee production and agronomy on the farm. Francisco, who has been in the coffee industry since he was a child, brings a wealth of experience and is responsible for the farm's nursery and new seedlings. In addition, his son Denis takes care of the crops, Denilson handles maintenance, and Wagner manages the finances. Together, the family work tirelessly to ensure that Fazenda Santa Cruz is always at the forefront of the industry. Francisco has always been an innovator. The farm uses a combination of selective machines and handpicking during the harvest season. The farm spans well over 900 hectares and is a true gem in the region. The family uses almost 13000 square meters of patio space to process coffees, both natural and pulped natural, after which the beans are stored in wooden silos.

Origin: Brazil Producer: Francisco Fonseca Figueiredo Farm: Santa Cruz Region: Caconde Varieties: Arara Process: Natural Altitude: 1000 - 1200 masl Flavour Profile: Caramel, Red apple & Almond Francisco (also known as Chiquinho Viana), his wife Maria Izabel, and their three sons Denis, Denilson, and Wagner run the fazenda alongside a dedicated team of resident and seasonal staff. Standing at an altitude of 1000-1200 meters above sea level, this farm is the perfect spot for growing top-quality coffee, but since it’s situated in hilly terrain they have had to develop ingenious ways of balancing sustainability and coffee production. Francisco and his team have pioneered soil conservation and the planting of micro lots on the steep slopes of the farm. Francisco bought the farm in 2019, however coffee has been being produced in the area for many years. The farm's previous owners, the Barreto family, had been growing coffee since 1932 and there is a long heritage of coffee production and agronomy on the farm. Francisco, who has been in the coffee industry since he was a child, brings a wealth of experience and is responsible for the farm's nursery and new seedlings. In addition, his son Denis takes care of the crops, Denilson handles maintenance, and Wagner manages the finances. Together, the family work tirelessly to ensure that Fazenda Santa Cruz is always at the forefront of the industry. Francisco has always been an innovator. The farm uses a combination of selective machines and handpicking during the harvest season. The farm spans well over 900 hectares and is a true gem in the region. The family uses almost 13000 square meters of patio space to process coffees, both natural and pulped natural, after which the beans are stored in wooden silos.