Sítio Água Limpa is a farm like no other. Nestled deep within a basin of ridges in the Montequelta region, it sits at the heart of a natural cauldron, surrounded on all sides by rolling hills that rise steeply like the walls of a great amphitheater. Sítio Água Limpa—which translates to “clean water farm”—lives up to its name, with a natural spring of pristine water flowing right through the house. The farm has been in Júlio da Silva’s family for generations, and we were welcomed into his home with open arms. Gathered around his table, we enjoyed coffee brewed with the crisp, clear water straight from the spring, alongside the best pão de queijo we had in all of Brazil. Júlio runs the farm with his wife, daughter, and son-in-law, Gustavo Oliveira—and it’s Gustavo who produced this exceptional coffee. This tiny-production microlot of Red Catuai undergoes 36 hours of aerobic fermentation, developing a rich and layered cup. Expect notes of salted caramel, raspberry crumble, and toffee apple, rounded out by the crisp sweetness of nashi pear and lemonade. Imported through our partners at Minas Hill, this coffee offers a glimpse into the extraordinary smallholder farmers of Montequelta.

ESPRESSO
Dose: 21     Yield: 46    Time: 27 secs
Ratio: 2.2     Roast Date: +8
Notes: Rich and bold, just like the flavour spectrum says. Really nice texture and sweetness from this recipe, also works really well in oat milk specifically.
- Tommy, 7 April 2025