Episode 18 on Monday the 9th of March 2009 Brazil Inglaterra Acaia

A world exclusive coffee, only available as a Has Bean Special.

This is a farm we are supporting for the sixth year, and one that I am very proud to be working with and be linked with, as the owner is my very good friend, Stephen Hurst.

I’ll let Stephen Hurst tell you the story of how he came to own 'Inglaterra':

“Maybe it had always been an idea in the back of my mind - so a couple of years ago when some friends in Brazil mentioned that a small coffee farm was for sale, I had a look.

The farm (Fazenda Toca Da Onca) means 'hiding place of a small wildcat'. The locals now call the farm 'Inglaterra'. The previous owners had abandoned Toca Da Onca/Inglaterra; so we had to start again, almost from scratch. Some surviving coffee trees were pruned right back and the coffee that you are now drinking is that re-growth from the original old trees.

For the coffee people, the varietals are Icatu, Acaia, and Catucai. In future I expect coffee cherry varietals to become as well known as wine grape varietals, and to a much wider audience. The farm is located near the lovely spa town of Pocos De Caldas in the coffee growing heartlands of Brazil’s Minas Gerais state. The farm's elevation is 950-1300 meters, and it has rich soil and is on the edge of an ancient caldera/ super volcano whose outline can be seen on satellite images. 50% of the farm is virgin Mata Atlantica forest and as long as I own it, it will stay that way. I am replanting some areas with the help of my local friends Gabriel and Cristiano, without whose assistance this project would never had started". Back to me!

Acaia is a very rare varietal that I didn't know too much about until we bought it from this farm a few years back now. I had seen it appear occasionally in Brazillian Cup of Excellence lots, but I had never come across it personally until we found this coffee. A hybrid from the Mundo Novo plant, Acaia is mainly found in Brazil and is best grown at altitudes of 800 metres or above. The fruit is large in size and predominately red in colour. In fact, this varietal is rarely encountered outside of Brazil, where it has adapted well to the climate and conditions. There have been varied results when it has been tried elsewhere.

The down-side to this varietal is its susceptibility to coffee plant diseases and pests. Mundo Novo is rare enough and not very prevalent, but Acaia is incredibly rare.

This coffee is so different to the Canario from the same farm, yet at the same time, in some ways, it shares a familiarity. It has the same smoothness and sweetness as Canario. This year we asked Stephen to split the processing of this coffee into pulped natural and natural, which is a more traditional processing methods for Minas Gerais area.

In the cup this is very very Brazil. Sweet milk chocolate, nutty edge. Think cadburys wholenut, dipped in double cream and your on your way. Brazil at its best

Farm: Fazenda Inglaterra Farmer: Stephen Hurst City:Poços de Caldas Region: Minas Gerias Country: Brazil Farm Size: 10 Hectares Coffee growing area: 5 Hectares Altitude: 1200masl Varietal: Acaia Processing System: PulpedNatural

Comments

  • 9 March 2009, 10:32 pm

    David Dunlop says:

    Continually evolving and keeping it fresh and interesting for the viewer, i thought the live audience thing worked well even if they didn’t laugh at your jokes. Purple violets were before my time (who am i kidding), so i will try this coffee just to see what they taste like haha. Love the Cachoeira’s but haven’t tried Inglaterra yet, so this seems like a good place to start. Helpful to see the same coffee reviewed in different brewing methods, gives customers a better idea were its strengths lie.

  • 10 March 2009, 4:54 pm

    It was a great meetup, it was Parma Violets that Steve was talking about, both showing our age :D

    Crikey I sound like a brummie on the video :D

  • 11 March 2009, 6:15 pm

    David Dunlop says:

    Parma Violets indeed, thanks Richard i stand corrected. I think i must have been having a senior moment when i typed the above. I was one of the few kids in our street who really liked Parma Violets, so looking forward to see if i can pick out the nostalgic taste in this coffee.

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