Back with the Brazilian samba

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It's been a while since we have roasted a coffee from Brazil. It's probably rather odd as Brazil is the largest coffee producer in the world. It has always been a challenge when sourcing for coffees from this country. While this vast country has surpassed other countries in terms of coffee production, it has always been a challenge to find coffees that ticks the boxes in terms of our cup criteria that we're looking for. Many international buyers/roasters look to Brazils for their espresso blends for its lower acid profile, bigger body with distinct nutty or chocolatey finish. However, as the demand for specialty coffee increases globally, more Brazilian producers are moving towards more quality-driven initiatives that has helped to raise the bar locally, and there are gems to be found when one look hard enough.

A couple of months back, we reached out to our export partners for samples of the fresh harvests. We included a couple of Brazils in our request to broaden our coffee selection. We were looking for a sweet and clean Brazil. Fortunately, we found one which cupped the best amongst those we have tried. This cup is from Fazenda Machado. 

Fazenda Machado is owned by Mr. Agnon Araujo and is situated in Piatã in the Chapada Diamantina region of Bahia. The farm is at 1,240 masl and covers 100 ha, although only 18 ha are used for growing coffee. Mr. Araujo grows a mixture of different varietals, Catuaí, Acauã , Catucaí, Topazio, and Bourbon. Mr. Araujo is from a coffee producing family in this area. He grew up on a farm in Piatã with his parents who managed a small plantation. He initially left for greener pastures to São Paulo for work. After some years in São Paulo he realised that he was missing where he came from, the outdoors and lifestyle of farming and being close to his family. He enjoys working with his hands, planting fruit trees and began to plan to buy a farm. At Fazenda Machado, they strive to produce the best quality and to take advantage of the unique coffee growing region the farm is located in. They process the coffees in all 3 forms - Natural, Pulped Natural and washed. Currently the coffees are dried on a cement patio, and raked regularly.

The coffees from Bahia are particularly distinctive compared to coffees grown in other parts of Brazil, this coffee from Fazenda Machado stands out for its sweetness, balance and subtle fruit tones. As an espresso, the red apple notes come through prominently followed by macadamia nuts in the finish. Its lush mouthfeel reminds one of creamy peanut butter. Yums!

Farm: Machado
Producer: Agnon Araujo
Region: Piatã, Bahia, Brazil
Varietal: Catuai, Acaia, Bourbon
Altitude: 1240m asl
Processing: Pulped natural

Available now in store and on our webshop.

Brazil Fazenda Santa Rosa

Following some Africans that were rolled out in recent weeks, it is nice to have a change in our offering this time round, with a new Brazilian coffee showcased as a single origin espresso.

Fazenda Santa Rosa is located in the tropical climate of Soledade de Minas, 15 km from Carmo de Minas. The farm enjoys the perfect conditions for specialty coffee with a relatively high altitude, and well-drained fertile soil. Since purchasing the undulating hills of land that was to become his farm Santa Rosa in 1986, Samir Matuck has worked tirelessly to build his farm from the ground up. Now coffee plantations occupy the hills and stretch for over 150 hectares. This lot is pure Yellow Bourbon. The farm is also planted with Acaiá, Catuaí, and Yellow Icatú varieties. 

The processing of cherries at Santa Rosa has been gradually built on and improved over the past 20+ years. Today the facilities encompass washing channels for the separation of unripe cherries, paved drying patios for preliminary drying, and 10 wooden silos for the control of individual production lots. The coffee produced on the estate is laid to rest in the silos before final dry processing.

The way these coffees are processed is known as pulped natural. Pulped natural coffees are mechanically processed to remove the pulp, or flesh, of the cherry. This process, which was introduced in Brazil in 1991, is very common in the country besides sun-dried or also commonly known natural-processed coffees, where the coffee cherries are harvested and dried directly.

Most Brazilian coffees tend to suffer from astringent and “peanut-ty” flavours due to the way the cherries are harvested mechanically in a massive way. Santa Rosa turned out to be surprisingly clean and elegant, a result of a high degree of sorting and pickings to remove the unripes. We taste delicate sweet plums and stone fruit acidity with warm spices to round up the cup. This espresso has creamy yet balanced and exhibit plenty of caramel coated nuts to the coffee. This is one comfort cup for those who just want to enjoy a nice clean Brazilian coffee.

• Farm: Santa Rosa
• Region: Carmo de Minas, Brazil
• Town: Soledade de Minas
• Altitude: 1140m asl
• Producer: Samir Matuck
• Varietal: Yellow Bourbon.
• Processing:  Pulped Natural