João Hamilton | Brazil
$28.40
/
Rich & Comforting
Passionfruit & Lime
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
João Hamilton’s story begins at Canaã, a farm acquired in 1979 in Brazil’s Serra dos Ciganos region. At the time, coffee was largely treated as a commodity, with production focused on quantity over quality. Farming relied heavily on chemicals, with little consideration for the long-term health of the soil, water or future generations. Over time, João saw the impact firsthand: the mountain soil was depleted, and production was no longer responding.
In 2004, João and his partner Juliana met Marcos and Felipe Croce of FAF Coffees, who introduced a new model of agriculture; one João calls Agriculture of Life.
Together, they began rebuilding the farm from the ground up: caring for the soil and water, planting trees around springs, separating plots and varieties, harvesting selectively, and drying coffee on raised beds.
This Red Catuaí lot is naturally processed, bringing a more expressive side of Brazil to the cup. Wild and funky, with notes of passionfruit and lime, it speaks to João’s care for the land and the quality that comes from farming with life in mind.
These are the people and coffees we seek out not simply as ingredients, but as a way to respect the work behind the cup: work that protects the environment, strengthens community, and allows both to thrive.
Country/Region:
Elevation: 1200 - 1300 masl
Coffee Varietal: Red Catuai
Coffee Process: Natural
Harvest Year: June 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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