An old favourite.Find out more
£6.90 – £26.00
FARM – Fazenda Bom Jesus
OWNERS – Gabriel and Flavia Lancha de Oliveira
ALTITUDE – 1270 meters above sea level
LOCATION – Cristais Paulistas, Alta Mogiana. Sao Paulo
PROCESS – Natural process, sun dried, 30 days of resting period .
CERTIFICATIONS – Rainforest Alliance certified, UTZ certified and Alta Mogiana Specialty. Coffee Association (AMSC)
VARIETY – Mundo Novo and Yellow Catuai
Flavour: Smooth, sweet, chocolaty
We are proud to be working with Calum Brough from Cal´s Coffee who is the great grandson of coffee growers in Brazil but lives in Britain to represent his family. His mission is to connect coffee farmers and roasters in a direct trade which benefits the coffee farming communities in many ways. One, that the middlemen are cut out, meaning that the farmers receive more money for their product and so the farming communities are able to build schools and improve the livelihoods of those who work at the farm as well as improve on their farming practices.
Fazenda Bom Jesus is the work of the couple Gabriel and Flavia Lancha Oliveira. With a long heritage in coffee culture both are grandchildren of coffee producers. They themselves passed their love and care on to their sons, Lucas and Gabriel junior who are also dedicated full-time to the farm. In 1984 they formed The Labareda Group, diversifying into various rural activities although coffee is still the most foremost in family hearts and indeed remains their main crop.
Fazenda Bom Jesus is located in Cristais Paulistas in the Alta Mogiana Region. Gabriel and Flavia are more than just a farming couple. Their objective is to sustainably develop their region from a social and economic point of view. Fazenda Bom Jesus was a founder of the Alta Mogiana Specialty Coffee Association – AMSC. It promotes a greater conscience with regard to speciality coffee in the region as well as developing better farm practices. Performance bonus payments are also made alongside employees fixed wages. Flavia verifies that all employees on the farm must be literate and receive specialised training to do their job. As for the workforce, all their children must be enrolled at the local school. The coffee itself is a natural process and just beautifully smooth and chocolatey and to be honest it has been the go-to coffee of the moment down at the roastery.
It’s important to order the right grind for the way you make your coffee:
Whole beans – for those with a grinder.
Coarse – for making in a cafetiere, use water just below boiling and leave for four minutes.
Medium – for making in a drip machine.
Fine – for espresso and aeropress.
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