Roasted hazelnuts dipped in sticky toffee fill the cup, before shifting into dark chocolate on the finish and walnut on the aftertaste for a sweet, smooth, easy drinking coffee.
The Fazenda Inglaterra coffee farm is situated on the borders of the Minas Gerais and São Paulo regions of Brazil, located in the more populous south-east corner of the country. Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level.
The local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. This unique terroir contributes to the coffee’s distinct flavour profile: clean, sweet, and full of character. This particular lot is a mix of different varietals grown at Fazenda Inglaterra. The farm grows Bourbon, Icatu, Acaia, Catuai, and Canario.
Stephen has made a strong commitment to producing environmentally friendly coffee within the Fazenda Inglaterra estate: half of the farm remains untouched Mata Atlântica rainforest, which supports biodiversity and protects the local ecosystem. In Stephen’s words, “As long as I own it, it will stay that way”.
- Country: Brazil
- Region: Minas Gerais
- City: Poços de Caldas
- Farm: Fazenda Inglaterra
- Producer: Stephen Hurst
- Farm size: 10 hectares
- Coffee growing area: 5 hectares
- Elevation: 1,200 m.a.s.l.
- Variety: Mixed
- Processing method: Natural
- ESPRESSO RECIPE
- Dose: 20.5g
Yield: 45g
Time: 25 secs
FILTER RECIPE - Method: V60
Dose: 16g
Water: 250ml
Time: 2:15 mins
To find the method that suits your kit, check out our Brew Guides.
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