Son histoire
Fazenda Recreio is a naturally-processed single origin coffee with a refined, chocolatey profile, from the municipality of São Sebastião da Grama in São Paulo, Brazil. Its name comes from the name of the five-generation family farm where it was produced, in operation since 1890 and owned by Homero Teixeira de Macedo Júnior and Maria Dias Teixeira de Macedo. The Recreio Farm is currently under the agricultural direction of their son, Diogo Dias, who was trained by his grandfather. It’s an elegant, full-bodied coffee courtesy of a new partnership with US-based importers, Osito Coffee, who were willing to ship directly to the port of Montréal and bypass Trump’s tariffs. We taste chocolate pudding, pecan, and cherry in the cup.
Osito was founded in 2018 by José Jadir Losada and Kyle Bellinger long after the two first met in Huila, Colombia, with goals of shortening specialty coffee supply chains, and maximizing transparency and equity throughout. Osito’s impact has expanded globally since then — and in Brazil in particular with the opening of a centralized wet mill in Minas Girais in 2024. Through relationship-based sourcing practices and presence on the ground, they’re able to champion microlots from diverse and unusual regions like Espírito Santo, Poços de Caldas, and São Sebastião da Grama.
This region in particular, Vale da Grama (“Grass Valley”), is known for its fertile soil, mild climate, sun exposure, and altitudes up to 1350 MASL; all environmental conditions which have helped Recreio’s 130 annual harvests enjoy consistently high quality. Indeed, having won or placed in the Top 20 in the “Cup of Excellence” awards ten times in the past 25 years, both this farm and the varietals that make up Fazenda Recreio — Catuai, Catucai, Yellow Bourbon, Pacamara, Maragogipe, Acauã, SL28 and Geisha — have proven to be extremely productive.
This is also the first naturally processed coffee on our menu in quite some time. It’s the most common method in Brazil thanks to an ideal climate and a dry season that coincides with most harvest periods, producing typically sweet notes, full-bodied coffees with lower perceived acidity. Since the bean remains in contact with the full fruit and mucilage during the entire drying process, natural sugars and flavours are absorbed deeply into the seed that we then roast. It’s also supported predominantly by Brazil’s large farm infrastructure, and Recreio is one very large farm! Employing over 100 workers, the property is also home to a soccer field, a church, and a health post.
During harvest, Recreio processes cherries wet as well as dry. For this dry processed lot, coffee was sorted for consistent density and cherry size, then laid out on the patio all on the same day as it was picked. The coffee is then moved to a dryer, and stored in bins for at least two weeks to mature. If you love a classic Brazilian coffee taste, and are overjoyed to support an incredibly traceable relationship-driven supply chain in Brazil, you’re going to love Fazenda Recreio.
