After acquiring a small 1.5-hectare farm, Alexander started fresh—carefully replanting with Catuaí beans to grow this sweet, fruity coffee. This year, Alexander began experimenting with honey processing on a small lot of his coffee—leaving a small amount of mucilage on the parchment after pulping —which resulted in a jammy, fruity cup with notes of plum, nectarine, and milk chocolate.

After acquiring a small 1.5-hectare farm, Alexander started fresh—carefully replanting with Catuaí beans to grow this sweet, fruity coffee. This year, Alexander began experimenting with honey processing on a small lot of his coffee—leaving a small amount of mucilage on the parchment after pulping —which resulted in a jammy, fruity cup with notes of plum, nectarine, and milk chocolate.