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

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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 — more than one third of global production. The Brazilian Specialty Coffee Association (BSCA) is dedicated to improving the quality of Brazilian coffee. Internationally, it promotes Brazil's fine coffee and helps Brazilian farmers meet specialty coffee market standards. Domestically, it helps farmers continuously improve agricultural practices and secure better social welfare.

Coffee was first introduced to Brazil in the early 18th century. Today, 2 million hectares of land are used for coffee cultivation, with the main producing regions being Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas, Mogiana, Paraná, and Bahia. There are both traditional and hybrid varieties, such as Bourbon, Mundo Novo, Icatú, Catuai, Iapar, and Cultivar. These beans were once water-processed, but increasingly more coffee uses natural drying and semi-washed methods, all aiming to present the beans' diverse characteristics. Larger estates use each processing method, and harvest times vary across Brazil's regions. 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 for 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 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, hiring outside workers only during the harvest season, which typically runs from June to September. Each day, strictly selected ripe red coffee cherries are hand-picked and given 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 the mucilage intact for future sale.

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 of coffee grounds. First infusion with 25g of water, 25s bloom. Second infusion to 120g of water, then pause. Wait until the water level in the coffee bed drops to half, then continue infusing slowly until reaching 225g total water. Extraction time approximately 2:00.

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

FrontStreet Coffee Recommendation

If this Bahia farm's balanced, semi-washed profile appeals to you, FrontStreet Coffee has several Brazilian beans that tell a similar story. As the world's largest coffee producer, Brazil grows a huge range of beans, and its coffees carry moderate acidity with a fine balance of sweetness, bitterness, and body, which makes them a natural fit for a medium roast: nutty aromas on the nose and a mellow, lightly acidic cup that works as a single origin or in a blend.

FrontStreet Coffee's Brazil Cerrado Red Bourbon is a classic Brazilian single origin. Cerrado is a well-known region famous for high-quality beans, and this Red Bourbon, roasted medium, shows cream, peanut, toast, caramel, and hazelnut notes with a rounded body, low acidity, and a light bitterness; it works for pour-over as well as moka pot, espresso SOE, siphon, and French press. For something more distinctive, FrontStreet Coffee's Brazil Queen Estate comes from Mogiana, near South Minas, where fertile red volcanic soil nourishes the fruit. It is a rare Yellow Bourbon — a natural mutation of Red Bourbon with cleaner fruit notes — offering sugarcane sweetness with fruit and chocolate flavors in pour-over, a moka pot, or a home espresso machine.

And if you want Brazilian beans at their most versatile, FrontStreet Coffee's espresso blend series — including its Classic Blend, Specialty Blend, Black Cocoa Blend, and Commercial Blend — all include Brazilian coffee, whose chocolate and cream aromas and gentle sweet-sour-bitter balance support stable, consistent extraction.