Sitio Gourita

Edison Ferreira Carson’s connection to coffee began early in life when he started working at the age of 15 on a dairy farm that also grew coffee. In 1986, Edison decided to revisit the idea of planting coffee on the family land, despite the earlier struggles his father, José Ferreira Cardoso, faced due to frost in the late 70s and early 80s.

He started with a modest 3,000 coffee trees, and over the years, expanded his farm and knowledge. While the early days were challenging, and there were moments when they considered switching to crops like corn.

In 2018, Edison made the decision to transition to specialty coffee focusing on quality rather than yield. This shift marked a turning point, bringing new life to Sítio Gourita’s operations and improving both the quality of the coffee and the farm’s overall sustainability. Edison grows the Topázio variety, which offers a beautifully balanced cup with notes of milk chocolate and sweet pastry—a profile that reflects the farm’s focus on producing smooth, well-rounded coffees. In 2025, Edison’s farm produced 575 bags of specialty coffee, a promising focus on quality within a total harvest of 1,200 bags.

Edison and his wife, Kerli, now manage Sítio Gourita together, with Kerli taking charge of post-harvest processes. Their children, Edison Junior and Maria Eduarda, have also become involved, helping to ensure that the family’s passion for coffee continues for future generations. While mechanised harvesting is used in certain areas, the family still relies on manual labour during harvests when needed, with support from local workers. Outside of the harvest season, the family takes on the responsibility of all farm management.

Even though he comes from a more traditional coffee-growing background, Edison’s decision to embrace specialty coffee shows a remarkable openness to innovation. His shift to focusing on quality over quantity isn’t just about the farm’s success in the present, but also about ensuring a sustainable and thriving future for the next generation. It’s especially meaningful knowing that his son, Edison Junior, is studying agronomy—there’s a clear sense of passing down a legacy while adapting to new opportunities in the coffee world.

Edison’s commitment to sustainable farming practices and quality production is evident in the way the farm has evolved over the years. The shift to specialty coffee reflects a mindful approach to both the environment and the product.