Fazenda Camocim Manor in Brazil [Yellow bourbon Variety] Coffee flavor characteristics? Brazil Camoc

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Fazenda Camocim Manor in Brazil [Yellow bourbon Variety] Coffee flavor characteristics? How do you make Brazilian Camocim coffee?

Henrique Sloper produces coffee in Fazenda Camocim in a very interesting way. Henrique planted his first coffee plants in Camocim in 1999 and converted his 300-hectare farm into 100% biopower in the 2008 season. Biodynamic farming is often discounted because of more unconventional practices, but for Henrique Sloper, it turns farms into biodynamic. Fazenda Camocim is a timber and coffee farm covering an area of 300ha, located about 1100 metres above sea level in ESP í rito Santo, Brazil.

Fazenda Camocim, which covers an area of 160ha, was acquired by Mr. Olivar FontenelledeAra ú jo. In 1962, with the help of his grandson, Henrique SloperdeAra ú jo, with the help of 300000 coffee trees, planted and mass-produced organic Arabica coffee, began in the city of Domingos Martins, and few people believed that coffee would produce good results. Enrique continues the project without the use of chemicals and industrial products such as fungicides and fungicides, fertilizers, agricultural production and natural circulation in the field rather than biodynamic agriculture.

Pedra Azul Camocim of ESP í rito Santo in Fazenda is also famous for producing one of the rarest and most precious coffee in the world, 100% Arabica coffee, organic certification

After two years of conversion, Camocim was officially certified as biodynamics in 2008. Biodynamic agriculture is part of the overall way we use land. The result is improved production, quality and more lasting fresh coffee. The quality of life of all our related products is our main goal!

The coffee is grown in the Montanhas Espirito Santo region of Brazil and comes from the biokinetic Camocim estate owned by coffee grower Henrique Sloper, who visited The Roastery in August 2017. This naturally processed lapar 59 is a good example of what can be achieved. Use organic, biodynamic farming methods. Bright berry sweetness brings rich dark chocolate flavors and balanced acidity.

This is a typical hot day for Domingos Martins (Domingos Martins) in the mountains of Espiritu Santo (Espirito Santo). Henrique Leivas Sloper de Araujo showed a group of COE visitors around his farm. He first explained the importance of elevated beds for uniform drying. Then he described in detail how the farm's post-harvest machinery chose the best cherries.

"plants, insects, animals and humans-humans-are intertwined and work together as a creature," Sloper said with a smile. His method is unconventional, uncommon and credible, because Sloper has just won any naturally high cupping score in the history of the COE. According to the Alliance for Coffee Excellence, the 93.60 score awarded by a panel of judges from 16 countries also made Sloper the first farm in history books, winning the highest honor from Espirito Santo and the first to win the first biopowered coffee to participate in any global COE competition.

Soil moisture is more likely to remain under the canopy of trees and shrubs, making the temperature bearable. The plant materials on the farm convey hasty or messy images to most producers and coffee professionals. Sloper explained that leaving ground mulch is an important technique to make the soil rich in nutrients. Shade ensures higher humidity for coffee trees, even if drought harms yields on traditional farms.

Natural flavors of sweet beans and toffee, drupe and nut chocolate.

Camocim Farm is owned by Henrique Sloper, who inherited the place from his grandfather. From 1999 to 2008, the farm went through many processes related to organic cultivation; as a result, the farm received many certificates. Chemical reagents are not used in culture, and many measures have been taken to protect plants and improve soil conditions.

Country: Brazil

Region: Espirito Santo

Farm: Fazenda Camocim

Variety: yellow bourbon

Altitude: 1100 m above sea level

Harvest: June-August

Processing: insolation

Qianjiesou Chong recommends:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.