Reminiscent of sweet dried fruit, like raisins, paired with a creamy, nutty hazelnut flavor.

This coffee is uniquely processed at Fazenda California with precision and care. Handpicked cherries undergo a 72-hour cold water fermentation, slowing thermal activity to enhance acidity, brightness, and flavor complexity. They are then fermented in oxygen-free drums with ORO starter culture and dried for 20 days on raised beds. A 30-day rest and meticulous sorting ensure only the finest beans are selected, delivering an exceptional cup.

Fazenda California, owned by the Saldanha family, is nestled in Brazil’s Norte Pioneiro do Paraná region, where fertile volcanic soils, consistent rainfall, and a unique microclimate create ideal conditions for high-quality Arabica coffee. Originally a research site for UC Davis in the early 20th century, the farm later fell into disrepair. In 2004, Dr. Paulo César Saldanha Rodrigues and his nephew, Luiz, acquired it, determined to restore its potential. Tragically, Paulo passed away in a plane crash shortly after, but Luiz, alongside his wife Flavia, carried on the dream. Today, they live on the farm with their daughters, revitalizing its legacy and producing exceptional coffee.