June 2026: Podium Platinum. Stamp Act Coffee

Country: Brazil
Varietals: Yellow Bourbon
Process: 120hr Anaerobic Fermentation
Producer: Henrique Cambaria, Fazenda Samambaia
Elevation: 1,100 MASL
Tasting Notes:: Candied fruits, caramel, honey

Your coffee:

Fazenda Samambaia is the founding member of SanCoffee CO-OP. This farm is both gorgeously kept and historic. Owned by the Cambraias since the 19th century, its executive operator is now Henrique Cambraia.

In 1896, the Cambraia family planted their first coffee trees on the slopes of Sul de Minas — in Brazil's Campos das Vertentes region, at 1,100 metres above sea level, nestled between the Grande and São Francisco river basins. That altitude, and the richness of the soil beneath it, is part of what makes Samambaia's coffees exceptional.

Processing notes from the producer: "We start this process with either coffee cherries or pulped beans at minimum Brix reading of 20 degrees. They are placed in clean plastic barrels or bags, which are sealed with an airtight valve. During 5 days we monitor the temperature in the coffee mass and ph levels as proxy indicators to follow the fermentation rate. Once the fermentation process is finished, the cherries are moved to raised beds to undergo our regular drying protocols".

Your roaster:

Stamp Act believes that the notion of coffee being a community builder is more relevant today than ever. Whether you’re from the beaches of Miami, the Fort Worth stockyards or America’s heartlands, you probably love coffee, or are at least surrounded by a ton of people who do. It brings neighbors together in cafés and circles workers up in the early mornings. It’s a common thread that reaches each part of this country no matter who you are or where you’ve come from.

Stamp Act Coffee was founded in 2018 by Andrew Kent. A Seattle local who’s spent time on all sides of the coffee industry: he worked, and lived, with coffee growers in Ethiopia, created a roasting company in Singapore and worked for years in Australia honing his skills on the perfect flat white.

Throughout his travels, Andrew's dream was simple: return to Seattle and introduce his overseas experience to the local coffee scene. “We import our green coffee thoughtfully, focusing on quality and building upon the relationships we’ve nurtured across the world. We roast a lighter profile with a love of espresso and milk-based drinks”. He describes his offerings as a range of "delicate and vibrant" single origins, along with seasonal blends that are meant to make you happy no matter how you take your coffee".