Episode 40 on Monday the 17th of August 2009 Brazil Fazenda Sao Judas Tadeu Pulped Natural

Back for its second year, and we are very pleased to see it too. I wouldn't say we found this coffee, but we spotted it before it came 5th this year in the Cup of Excellence competition. We had also agreed to buy it and signed up to do so way before a jury looked at it as we knew this was great coffee.

Fazenda São Judas Tadeu is located in Chapada Diamantina, in the city of Piatã in Bahia. The farm belongs to Mr. Antônio Rigno, who has been a coffee producer for more than 25 years. He tries to grow the coffee in a sustainable way, conducting the workers technically with the use of chemical pesticides and keeping the packages of these products for recycling, not to harm the environment. It's an up and coming area for coffee with some stunnig beans coming through. In addition Antônio's 5th place this year in the Cup of Excellence, his neighbour came 1st, the first time Bahia has won a CoE number 1 placing.

On the farm the coffee cherries are harvested selectively by hand twice a day during harvest season, and are transported by tractors to the pulping machine where the skin and pulp is removed from the beans. The beans are then spread on drying patios with the sticky mucilage still on them. The beans are then spread in layers of about 4cm and mixed several times a day to ensure even drying. The variety is Catuai and the pulped natural process is used.

This is another of our exclusive range, don't expect to see this everywhere. We have also stood up and dug deep into our pockets with a substantial commitment on the coffee for us. But we think it's worth it.

In the cup expect molasses like acidity, with great chocolate and cocoa sweetness and a crunchie chocolate type honeycomb aftertaste. Very well balanced espresso and lovely brewed coffee.


  • 18 August 2009, 9:40 am

    Bren_D says:

    Must. Stop. Posting. First.

    Getting the honeycomb choc, a lovely way to start the subscription.

  • 18 August 2009, 9:46 am

    Den says:

    Hi Steve,
    Once again an Excellent In my Mug. I love how informative these episodes are as I am still feeling an absolute novice. But learning all the time.
    I am into Espresso coffee and have a bean to cup machine.
    Can you explain to me more about the grind. Are the numbers on each machine the same or do they differ and what results can be achieved between course or fine.

  • 18 August 2009, 7:17 pm

    David Dunlop says:

    You nutmegged us this week, as i had resigned myself to no inmymug after knocking the screen 3 times last night and no-one was at home. This is my excuse for posting third on the podium, again behind two fine competitors Bren and Den.
    You know i am a sucker for Brazils, and i’m loving the naturals at the minute, so i’m sold. Great variety of info packed into this 15mins.
    Is there an option for a green bean subscription pack? If so you have well and truly embarassed me into subscribing :).

  • 20 August 2009, 8:47 am

    Chris Rushbrook says:

    First week subscribed and really enjoying the video blogs. Always loved my coffee and been buying from Has Bean for a while now, but feel like this is a great way to get into it even more and explore the amazing range of coffees that are out there with a friendly and down-to-earth guide (that’s you Steve!).

    Really enjoying this week’s. Have been trying it as both espresso and also in the french press (used this helpful little vid to make sure I was getting the best out of it – http://www.squaremileblog.com/2008/11/12/videocast-2-french-press-technique/), and definitely got the milk chocolate and sweet honey coming through.

    Looking forward to next weeks adventure…

  • 20 August 2009, 9:02 pm

    Andy Honey says:

    Hi Steve,
    I have enjoyed these videos and learning about different coffees from all over the world and different brewing methods. Up to now I havn’t had an IMM subscription but I have just been bought one as a present by my wife, so I am really looking forward to trying the coffees alongside the videos. I must also thank my wife, so thankyou Sue for a great pressie.
    I was lucky enough to get a bag of this a few weeks ago as part of the 12 month coffee gift. I have drunk this pretty much as espresso and it makes a fine cup. For me it is a slightly livelier version of the Brazil Fazenda Cachoeira Bourbon 2008-2009 Crop which also has the chocolatey/toffee tones to it.
    Anyway looking forward to continuing my coffee journey.

  • 23 August 2009, 5:05 pm

    Malcolm Palmer says:

    Thanks for your suggestions about other coffee making methods. I like the idea of the vac pot but my wife thinks that it is too big and too vulnerable, being made of glass. I would be interested in what you and other members think about this.

    I have just read the excellent “How to” guide on vac pots on Coffeegeek and am quite keen to try but don’t know how to get the wife onside.

    I agree with Andy Honey about Judas Tadeo and like it a bit more than Fazenda Cachoeira.

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