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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Brazil - Fazenda Esperança




Location: Cerrado, Minas Gerais 
Producer: Bruno S Souza
Varietal: Yellow Icatu
Growing Altitude: 1250 masl
Processing Method: Natural Processed
Harvest: August 2018
Product: Filter & Espresso 
Flavour Notes: Yellow Fruit, Macadamia & Floral


We're incredibly happy to be working with coffee from Fazenda Esperança, and legendary producer Bruno Souza. This Yellow Icatu is a varietal that is particularly valuable to Bruno as it is naturally leaf rust resistant and does not require the use of pesticides. When naturally processed, this coffee displays an excellent yellow fruit character with a remarkable floral complexity.

We recently spoke with Bruno about this particular coffee, you can read the details of our conversation below:




What is the total size of the Yellow Icatu lot that we are using?


The total size of this lot is 780kg in green coffee.


What was the range of altitude that the trees were grown between?


This lot is one of the highest grown lots on my estate, grown between an altitude of 1170-1230 masl.


What was the type of Soil that the trees were grown in?


Red soil from Cerrado, naturally high in acidity however this soil requires additional lime stone every other season. The style of the soil in Cerrado is very similar to an African Savannah.


What was the PH-level and natural mineral content of the soil?


Quite average for my estate, roughly around 5.5


Are you using any additives to your soil?


As I mentioned before, we use lime stone every other year, the quantity of the application is determined using accurate soil analysis. This harvest we stopped using chlorine with our potassium. We also add nitrogen in the form of nitrate.


Are you using any pesticides, insecticides or fungicides at the farm?


Not when growing the Icatu as it is naturally resistant to rust, and also doesn't feel the effect of many insects. We use copper as a fungicide. We don’t use pesticides unless the situation really requires it, like problems with roots of the trees.


How old are the trees that this lot has been harvested from? 


This lot came from a trees planted in 1994.


What were the average growing temperatures? 


Annual average temperature is approximately 21°C.


Is this coffee grown in shade?




For how long, and when does the flowering and maturation process for the Yellow Icatu begin?


Flowering occurs in November, with the lot harvested in August.




What was the level of maturity/ripeness when this coffee cherry is picked?


60% of cherries are ripened, 35% of cherries are tree dried.


What period during the year was this coffee picked?


Between the 15th and 30 of August.


How was this coffee picked?


Using a machine, which we carefully calibrate in order to avoid picking unripened cherries.


How, and for how long is the coffee dried after being picked?


Usually we dry for around 20 days. This year due the rainy conditions during harvest season, we placed the coffee in the warehouse, stored inside of bags with a moisture level of around 16%, for almost 30 days. This particular Icatu lot took a total of 40 days to dry.


What does the dry-milling process look like?


We complete all dry-milling in a warehouse in Campis Altos, a very clean and modern facility.


In what screen sizes has this coffee been sorted?






How many employees do you have employed at the farm, all year round?
How many employees do you have at the farm during the harvest period?
How old is the farm and how long have you (or your family) owned it?

The farm has been active from towards the end of the 1800's. My father arrived in Campis Altos in 1936, and we have been working the farm since 1970.


What are your future ambitions for your farm?


We currently have 40 hectares of productive land producing coffee, as well as 10 hectares of recently planted but immature trees. We intend to plant a further 50 hectares of land over the next 3 years.


Thank you for providing this information, We really appreciate you taking the time to answer these questions. It will help us to roast your coffee better, and give our clients a better understanding of your coffee and your farm.


My pleasure, and all my best. I hope that the information is helpful.


Espresso Roast Brewing advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.

Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.