Luiz has been around coffee production his whole life and grew up on his fathers farm, Sitio Souza, a large property planted with Catuai trees. Luiz is part of the new generation of coffee growers who are taking over from their parents and striving for better quality through sustainable farming practices and advanced processing and drying.

This lot was fermented and dried within the recommended protocol from Inacio Soares. The coffee is picked fully ripe by hand and then placed into blue tanks for a long period of fermentation (generally 10-12 days) before Luiz transfers the coffee onto shaded drying tables for around 22 days.