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Brazil Espirito Santo Coffeebeans 250G

CHF 8.90 tax incl.

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Vous gagnez 89 points cumulables ou utilisables en un bon de réduction de CHF 0.09.


Livraison et retour gratuits
Gourmet, fruity
Passion fruit, orange, sugar cane
5
4/5
Brazil
Espirito Santo
Fazenda Camocim
Henrique Sloper
1200m
Yellow catuai
August to December
semi-washed
10.30%
732 g/L
17/18
83.5
This coffee is complex and fruity on light notes of tropical fruits and caramel. The final is rather short and the body round.
250G

The very unusual Camocim farm is located in the coffee region of Espirito Santo. Purchased by Olivar Fontenelle de Araujo in 1962, his grandson, Henrique Sloper, made the farm popular in 2008.

Its owner started producing coffee in the early 2000s. Invaded by a bird from the Atlantic Forest in 2006, the Jacu (also known as Penelope de Spix) becomes the ally of Henrique creating the version Brazilian from Kopi Luwak. Called "Jacu Bird", this coffee is digested by the bird and then recovered in the excrement.

What makes this farm so interesting is not just the Jacu bird, but rather the conversion in a few years of a farm of 150 hectares in 100% bio-dynamic culture.

Henrique shares his model: "Our production model is in agroforestry, that is to say that coffee grows inside the forest.We obtained an organic certification in 1999. In 2006, the farm was completely converted to biodynamics, a type of farming that takes into account the cycles of nature.We use homeopathic preparations on plants and methods of specific compost to feed the coffee.

Camocim is located at the foot of a mysterious mountain that forms a (monolithic) block called Pedra Azul near the city Domingo Martins in the state of Espirito Santo. The plantation is located 2.5 km from this rock. The unique microclimate of this region, greatly aided by the density of the Atlantic forest, can preserve low temperatures and high humidity.

This microclimate results in a delayed and longer harvest period than in other regions. The harvest starts in October and ends in December. In Camocim, Henrique harvest coffee for up to 6 months a year.

In the morning, the coffees are first harvested and then pulped (the farm prepares a majority of coffee in semi-washed), but it can also make washed process or honey. In 2017, Henrique prepared his first nature process, which he presented during the Cup of Excellence of the same year, and won first place in the competition.

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