Brazil Fazenda Bom Jesus Red Catuai
White Peach, Boysenberries, Pear, Ruby Grapefruit, Brazil Nuts, Chocolate
If you're a filter drinker or love a good espresso, look no further.
The delicate flavours of this coffee will remind you of a high altitude washed African, but surprise - it's from Brazil and a natural too! A real delight to brew - expect a well balanced cup with a creamy body and mellow acidity.
Fazenda Bom Jesus is produced in the Alta Mogiana region of Sao Paulo by Gabriel Oliveira and his family who continue the tradition as the seventh generation of coffee producers. The Oliveira family specialises in naturally processed coffees that are internationally recognised for their distinct sweetness and caramel flavour.
This coffee is a great example of it with its complex profile bursting with sweet notes of white peach, boysenberries, ruby grapefruit and chocolate.
Try the other natural from Fazenda Bom Jesus on the menu.
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 Morgiana, Sao Paulo
1250m
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. The farm located in Alta Mogiana 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.
It's a picture perfect postcard of lush terrain, symmetrical rows of coffee trees and natural vegetation. Fazenda Bom Jesus has been UTZ certified since 2006 and Rainforest Alliance certified since 2008, ensuring 100% traceability and showing the respect they have for the environment and the quality of life of workers.
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.
