We are thrilled to launch another incredible coffee from the JS project in Brazil.
Gleison has been growing coffee for years after inheriting his family farm. Once a commodity coffee farm, Gleison has moved into specialty production to get the absolute best out of his coffees.

Since the day that he chose to move into specialty coffee production, Gleison has selectively picked, processed, and carefully dried each and every lot and reinvested each year to improve the farm. His careful attention when it comes to slow drying the coffee on his raised beds has brought out wonderful charectrics that we know you’re going to love.

This lot of catucai 785/15 was fermented for 12 days in an anaerobic tank then slow dried over 22 days before completion.

In the cup we’re tasting ceylon tea, peach and spongecake.