Union Coffee | Speciality Coffee, Fresh from the Roastery

João Hamilton, Brazil

João Hamilton, Brazil - Main image
$6.92 $13.85 In stock

Category: Microlots

A sweet and balanced cup with notes of dried mango, guava and macadamia - produced by João Hamilton in Brazil, whose commitment to quality and sustainability shapes every harvest.

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This expressive microlot comes from João Hamilton, a Brazilian producer we've been working with since 2010 through the Fazenda Ambiental Fortaleza (FAFCoffees) network. João is on a mission "to make the best coffee in the world" - evident through his continuous experimentation with drying bed designs, harvest techniques and processing methods.

This lot showcases his dedication to innovation and producing exceptional coffee. Carefully cultivated using environmentally-friendly farming practices, the coffee reflects years of refinement and a relentless pursuit of excellence.

In the cup, expect a sweet, layered profile with decadent notes of dried mango, fragrant guava and creamy macadamia nuts - a complex and expressive coffee that rewards the curious drinker.

We are the home of fresh coffee. When you order online, your coffee is roasted fresh to order, especially for you. Plus, it’s speciality grade and traded ethically through Union Direct Trade.

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Customer Reviews (4.8 / 5 · 17 reviews)

Benjamin ★★★★★

The dried mango note really comes through in the finish, and the macadamia adds a buttery smoothness that makes it dangerously easy to drink. It's balanced enough that I didn't need to add anything. Definitely ordering another bag before this one runs out.

Hazel C. ★★★★★

Brewed this for a slow Sunday morning and the dried mango sweetness hit right away, balanced by that guava tang. It’s smooth enough to drink black without any bitterness, which is rare for me. The bag’s been open three days and the aroma still fills the room when I grind it.

Avery O. ★★★★★

The macadamia note really comes through on the finish, and it’s got that sweet, round body I keep craving in the afternoon. Roasted it light and let it rest a week, and the guava came alive in the cool-down. This one’s earning a permanent spot in my rotation.