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BSCA Certification | Mundo Novo Flavors from Fazenda Lagoa das Antas in Bahia, Brazil?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). BSCA Certification | Brazil's Bahia Region | What's the Mundo Novo flavor profile from Fazenda Lagoa das Antas? Brazil is the world's largest coffee producer with a total output of 48.095 billion bags, accounting for over 1/3 of global production! The Brazil Specialty Coffee Association (BSCA) is dedicated to

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BSCA Certification | Bahia Province, Brazil | Fazenda Lagoa Do Morro's Mundo Novo Flavor?

Brazil is the world's largest coffee producing country with a total output of 48.095 billion bags, exceeding 1/3 of global production! The Brazilian Specialty Coffee Association (BSCA) is dedicated to improving the quality of Brazilian coffee. Internationally, it helps promote Brazil's fine coffee and assists Brazilian coffee farmers in meeting specialty coffee market standards. Domestically, it helps farmers continuously improve agricultural practices and ensure better social welfare.

Coffee was first introduced to Brazil in the early 18th century. Currently, there are 2 million hectares of land used for coffee cultivation, with main producing regions being Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná, and Bahia. There are both traditional varieties and hybrid varieties, such as Bourbon, Mundo Novo, Icatú, Catuai, Iapar, and Cultivar. These beans were previously water-processed, but increasingly more coffee uses natural drying and semi-washed methods, all aiming to present the diverse characteristics of the beans. Larger estates use each processing method, and harvest times vary across different regions of Brazil. Coffee imported directly from Brazil typically ships between October and April of the following year.

Fazenda Lagoa Do Morro is located in the central region of Bahia province, which has recently produced excellent honey-processed and natural sun-dried beans in Brazil. It belongs to the Diamond Plateau region with an average altitude of 900 meters and an average temperature of 21°C. The 4,400-hectare farm has 1,100 hectares dedicated to coffee cultivation as its main crop, with other crops including passion fruit, cassava, sisal, and more. The current owner, Lessivan Pacheco, has most of the work handled by family members, with external workers hired only during the harvest season, which typically runs from June to September. Each day, strictly selected ripe red coffee cherries are hand-picked and undergo semi-washed processing (similar to honey processing), then dried naturally in the farm's sun-drying fields. After drying, they are stored in batches with mucilage intact for future sales.

Property Characteristics: Farm Features

Farm Name: Fazenda Lagoa Do Morro

Coffee Farmer: Lessivan Pacheco Family

City: Brejões

Region: Bahia Province

Country: Brazil

Farm Size: 4,400 hectares

Coffee Growing Area: 1,100 hectares

Altitude: 900 meters

Annual Precipitation: 2,000 mm

Certification: BSCA (Brazilian Specialty Coffee Association)

Coffee Characteristics

Variety: Bourbon, Catuai, Mundo Novo

Processing System: Semi-Washed

Appearance: 16-17 screen

Top Jury Descriptions: Cupping roast level starts 60 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Hazelnut, nuts, spices, star anise, grapes, bananas, apples, plums, peaches, cocoa, caramel, peanut butter, chocolate

Acidity Complexity: Subtle fruit acidity, citrus-apple acidity, low blueberry acidity, gentle and elegant, rustic natural countryside flavor

Complexity and Other: Single sweet sensation, low complexity, rich and smooth mouthfeel, excellent creaminess, distinct grape and peach flavors, long fruity sweet aftertaste

Overall Style Attributes: Low intensity, balanced, sweet

Overall Evaluation: Clean, uncomplicated mouthfeel, low acidity with fruity sweetness, rich hazelnut and chocolate aroma at dark roast levels. Lagoa Do Morro Lake Mountain Coffee is a stable, neutral, and mild Brazilian bean.

Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, 25s bloom. Second infusion to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue slow infusion until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and faster drainage, pausing during infusion can extend extraction time for natural process coffee.