Brazil Fazenda Bom Jesus Yellow Bourbon
Rum & Raisins, Lemongrass, Guava, Strawberries & Cream, Cacao Nibs
This coffee is produced by Gabriel Oliveira on his farm (fazenda) Bom Jesus strategically located between the south of Minas Gerais and Cerrado Mineir. The region has the high altitudes and favourable climate for producing exceptional naturals.
What makes this coffee really stand out is its varietal. Peaberries are rare single-seed beans packed with concentrated and complex flavours. The yellow bourbon peaberry has a rich, sweet profile that makes it perfect for drinking black or with milk.
Gabriel is methodical with his processing methods. For this coffee, he chose 100 hours of anaerobic fermentation before sun drying the cherries for 30 days to add the unique balance to an already clean cup.
Brews Calling
Ratio: 1:2
Dose*: 22g
Yield: 44g
Time: 30-33s
Pour Over Recipe
Dose: 20g
Yield: 340g
Time: 2:00-2:45min
*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.
Owner
Country
Region
Altitude
Process
Gabriel & Flavia Oliveira
Brazil
Alta Mogiana, Sao Paulo
1250m
Anaerobic Natural
Body
Acidity
Sweetness
Roast Degree
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Bom Jesus, named after the small chapel located on the land, consists of a dedicated team of workers and families living in neighbouring towns. It's a picture perfect postcard of lush terrain, symmetrical rows of coffee trees and natural vegetation. The farm produces naturals and pulped-natural coffees and is methodical about its drying methods. Coffees from this region are known for their striking aroma, velvety creamy body, medium acidity and long aftertaste, with a sweetness of caramel with notes of chocolate.
Bom Jesus plants 21 coffee varietals, with the highest proportion being Catuai and Bourbon. Most Brazilian coffee is machine harvested, but Gabriel employs local people to handpick a portion of it to create employment opportunities in the community. There is a de-pulping machine, a patio with a number of raised-beds for microlots and tanks for controlled fermentation. For ultimate control, Gabriel separates coffee lots in different wooden hulls.
French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. The Bourbon variety was brought to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America.
Yellow Bourbon has an excellent cup quality and intensity of flavour, try it for yourself!
