What are the Flavor Characteristics of Brazil Fazenda Camocim Estate's [Yellow Bourbon Variety] Coffee? Brazil Camoc

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Brazil Fazenda Camocim Estate [Yellow Bourbon Variety] Coffee Flavor Characteristics? How to Make Brazilian Camocim Coffee?

Henrique Sloper produces coffee at Fazenda Camocim in an extremely interesting way. In 1999, Henrique planted his first coffee plants at Camocim and transformed his 300-hectare farm to 100% biodynamic in the 2008 season. Due to some more unconventional practices, biodynamic agriculture is often discounted, but for Henrique Sloper, transforming the farm into biodynamic. Fazenda Camocim is a 300-hectare timber and coffee farm located at approximately 1100 meters altitude in Espírito Santo, Brazil.

Fazenda Camocim covers 160 hectares and was acquired by Mr. Olivar Fontenelle de Araújo. In 1962, with the help of his grandson, Henrique Sloper de Araújo, 300,000 coffee trees were planted and large-scale production of organic Arabica coffee began in the city of Domingos Martins, where few people believed coffee would produce good results. Henrique continued the project without using chemicals and industrial products such as fungicides and bactericides, fertilizers, in the fields, instead adopting biodynamic agricultural methods with agricultural production in harmony with natural cycles.

Located in Espírito Santo's Pedra Azul, Fazenda Camocim is also famous for producing one of the world's rarest and most precious coffees, 100% Arabica coffee, organically certified.

After a two-year conversion process, Camocim was officially certified as biodynamic in 2008. Biodynamic agriculture is part of our holistic approach to land use. The results are improved yields, quality, and more lasting freshness in coffee. The quality of life of all our related products is our main goal!

This coffee grows in Brazil's Montanhas Espirito Santo region, from the biodynamic Camocim estate owned by coffee cultivation pioneer Henrique Sloper, who visited The Roastery in August 2017. This natural processed Lapar 59 is a great example of what can be achieved using organic, biodynamic farming methods. Bright berry sweetness brings rich dark chocolate flavors and balanced acidity.

It was a typical hot day in the mountainous Espirito Santo region of Domingos Martins. Henrique Leivas Sloper de Araujo led a group of Cup of Excellence (COE) visitors on a tour of his farm. He first explained the importance of raised beds for uniform drying. Then, he described in detail how the farm's post-harvest machinery selects the best cherries.

"Plants, insects, animals, and humans—humans—are interwoven, working together as one organism," Sloper said with a smile. His methods are unconventional and uncommon, yet credible, as Sloper had just achieved the highest natural coffee score in COE competition history. The Alliance for Coffee Excellence noted that the 93.60 score awarded by a panel of judges from 16 countries also made Sloper the first farm in the history books to receive the highest honor from Espirito Santo and the first to win with a biodynamic coffee in any global COE competition.

Soil moisture is more easily retained under the canopy of trees and shrubs, making temperatures bearable. The plant material on the farm conveys an image of carelessness or clutter to most producers and coffee professionals. Sloper explained that leaving ground cover is an important technique for enriching soil with nutrients. Shade ensures higher humidity for coffee trees, even during droughts that would damage yields on conventional farms.

Natural flavors of sweet beans and toffee, drupe fruits, and nutty chocolate.

Camocim Farm is owned by Henrique Sloper, who inherited this place after his grandfather. From 1999 to 2008, the farm underwent many processes related to organic cultivation; therefore, the farm obtained many certificates. No chemical reagents are used in cultivation, and many measures have been taken to protect plants and improve soil conditions.

Coffee Details

Country: Brazil

Region: Espirito Santo

Farm: Fazenda Camocim

Variety: Yellow Bourbon

Altitude: 1100 meters

Harvest: June - August

Processing: Natural

FrontStreet Coffee Pour-over Recommendation:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grind level 4

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First infusion with 25g of water, let bloom for 25 seconds. Second infusion up to 120g, then pause. Wait until the water level in the coffee bed drops to half before continuing to pour water slowly until reaching 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

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