This is our first lot from Cruz Alta, a farm that is paving the way for a sustainable coffee future in Brazil. In the cup, this is a rich espresso full of caramel and sweet orange notes. It has been roasted to enhance creamy milk-based beverages. Cruz Alta Farm sits in Ibiraci, in the Alta Mogiana region, which is famously known for its coffee farming traditions. Coffee has been grown here for 75 years, carried across gour generations by Enison Lopes Ferreira and his children Enison, Guilherme, Marina, and Gustavo Gomes Lopes Ferreira. Their passion for coffee is matched by their commitment to sustainable practices that promote high-quality management and environmental preservation. From windbreaks to reforestation, agroforestry systems to preservation of springs and natural reserves, they have left no stone unturned to create a regenerative coffee culture. Their main goal is to create a model of sustainable coffee farming that is scalable while upholding the best quality across the whole production process. They strive for excellence from crop to cup, and value their collaborators and family members equally. Their vision for the future is to become a benchmark of sustainable coffee farming not just in Brazil, but across the globe. Brazil is the home of pulped natural coffee. The method began here around twenty years ago. In this process, the skin is mechanically removed from the coffee cherry, leaving the fruity mucilage intact throughout the drying process. The coffee cherries are sun-dried on a raised drying bed or on a patio. Pulped natural is a middle ground between dry and wet processing, exhibiting characteristics of each method. Though it requires more processing time and consumes more water than natural processing, it can yield a higher quality cup that brings out the natural sweetness and aromatics of coffee.