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The Coffee Officina: Brazil, Fazenda Passeio, Natural

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From The Coffee Officina:

In October 2017 we spent some time with Adolfo Vieira Ferreira, owner of Fazenda Passeio, whose attention to detail and commitment to producing specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries. In return, the farm looks after its workers - permanent workers and their families live on site, and are provided with schooling for their children, professional training, and environmental education.

Fazenda Passeio is located in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 masl, in a mountainous area with excellent soil fertility and regular rains. The farm also takes environmental sustainability seriously and abides by all Brazilian environmental protection laws. Its native forests are set aside as protected reserves and are often visited by tourists, school children and ecologists. The farm also regularly plants new trees, particularly around its water sources, in order to maintain the local ecosystem. Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness. All the cherries are hand picked and then natural lots are immediately dried in the sun on the farm’s extensive patios with the cherry still attached, typically producing a fruitier, wilder cup. The coffee is then kept in parchment in wooden resting bins for a minimum of 60 days before the final dry milling and sorted immediately prior to export. The farm cultivates several different coffee varietals - including Mundo Novo, Catuaí, Acaiá, Icatú, and Bourbon. This particular coffee is a 100% Bourbon, which is harvested and processed separately from other lots to maintain its own distinct characteristics. This lot has been processed using the Natural method.

Altitude: 1100-1200 masl
Farm/Coop: Fazenda Passeio
Great for: Aeropress, Cafetiere, Espresso, Filter, Stove Top, Black, With milk
Origin: Brazil, South America
Region: Minas Gerais
Process Method: Natural (Dry)
Tasting Notes: Caramel and butterscotch aroma. notes of plum and black tea. a crisp acidity with a honey finish
Varietals: 100% Bourbon

When do we roast your coffee?

We normally roast on a Tuesday and send out coffee Wednesday, Thursday and Friday. Orders received before 12pm, will be sent out the same day. Otherwise it will be sent the day after.

Delivery Method

We send out any orders that weigh below 2kg with Royal mail. Anything above that will be sent with a courier

Delivery prices to United Kingdom


Initial collection: The Coffee Officina - Essex

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.