Brazil Fazenda Passeio
Green Coffee Beans



  • Roast Level: Light/Medium 

    Process: Pulped Natural

    What to expect in the cup

    Espresso

    Bold Chocolate with lots of sweet caramel notes on the finish 


    V60 Pour Over / Cupping

    A honey caramel sweetness with lots of nutty peanut undertones finished off with milk chocolate 

  • Farmer: Adolfo Henrique Vieira Ferreira

    Grown: Alfenas Minas Gerais

    Altitude: 1,100 - 1,200 metres above sea level

    Varietals Bourbon, Catuai & Icatu

    Total size of farm: 130 hectares

    Farm Information: 

    Fazenda Passeio is located in prime specialty coffee country in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains.

    The Vieira Ferreira family has specialized in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries. In return, the farm looks after its workers - permanent workers and their families live on site, and are provided with schooling for their children, professional training, and environmental education.

    The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem.

    Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. All the cherries are hand-picked and then natural lots are immediately dried in the sun on the farm’s extensive patios with the cherry still attached, typically producing a fruitier, wilder cup. The coffee is then kept in parchment in wooden resting bins for a minimum of 60 days before the final dry milling and sorted immediately prior to export.

    The farm cultivates several different coffee varietals - including Mundo Novo, Catuaí, Acaiá, Icatú, and Bourbon. This particular coffee is blend of some of the best examples of all of these, making a perfect blend of flavours for a profile that ends itself easily to a variety of uses.

    Processing facilities: Complete wet sorting and pulping line; 4.000m² of paved patios; suspended covered platforms, cylindrical driers with controlled temperature furnaces; wooden bins for parchment coffee storage; dry milling line for sorting and grading of finished product.

     

  • Our espresso recipe using 20g vst
    20.5g in
    42g out
    in 27 to 32 seconds


Similar Coffee