Episode One on Monday the 6th October 2008 Brazil Fazenda Cachoeira 2007-2008

A staple, a big favourite, a stunning example of what a very fine coffee from Brazil should be. Brazil Fazenda Cachoeira Pure Yellow Bourbon from the Minas Gerais area is one of my all time great cups. This coffee has always been fantastic, and has such amazing memories for me.

This coffee sparked a massive change in what I thought I knew about coffee. Gabriel, the farmer, continues to produce great coffee year on year. Because of the relationship we and our importers enjoy with Gabriel, we get access to the best of the crop.

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 107th crop. It is located in São Paolo State just 3 miles from the border with Minas Gerais State. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions and is located at an altitude of 1,100-1,250 metres. Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms which border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. On this farm, everything is done manually since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, 45 minutes from the farm.

Social and environmental sustainability is considered very important here. The farm has a programme of planting native species to maintain a better ecological balance. There is also a school, a club, and an official size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old. The beans are harvested on a sheet and prepared by the ‘pulped natural’ process that separates the greens. After harvest, the beans receive the maximum attention possible so as not to lose any of the body and cup qualities for which this region is famed.

In the cup what really hits you is the outstanding sweetness. There is chocolate, caramel, and toffee. Is this the perfect espresso? Well it’s an example of how good single estate coffee can be in the espresso machine. For me, it’s close to perfection in a cup. This is the kind of coffee that has improved Brazilian coffee, showing others what is possible.

Farm: Fazenda Cachoeira da Grama Processing: Pulped Natural Altitude:1,100-1,250 metres above sea level Owner: Lidolpho de Carvalho Dias & Family City: São Sebastião da Grama Region: Mogiana (São Paolo)

Comments

  • 7 October 2008, 8:27 am

    ChristianK says:

    Hi Stephen, keep on blogging! I would like to see/hear more about your coffees.
    Thanks Chrisitan

  • 7 October 2008, 7:52 pm

    olaf says:

    way 2 go steve!!!! sorry, can’t get more feedback in here right now as i have to move over to hasbean.co.uk to buy some cach… :)))

    great idea me thinks! and i don’t think that you talked all that fast.

    thanks for the mug of passion, which indeed is hard to convey in writing.
    very convenient to just watch you talk rather than to read up on that much content.

  • 7 October 2008, 7:58 pm

    Lukas says:

    I’m lovin’ it! Really! For us not so near around Stafford a walk-through your roastery and cupping lab would be great. I’d also love to your staff involved!

    All the best,
    Lukas

  • 8 October 2008, 5:58 am

    Matt says:

    Nice one Steve! Now the missus knows what you look like she is a happy women ;) It’s all good mate and you are turning into a media tart!!!! Really looking forward to seeing all the instalements..

    Cheers

    Down Under Funny Talking bloke ;)

  • 8 October 2008, 11:51 am

    Badwolf says:

    This is such a great idea. I’m really looking forward to future episodes. I think it does a great job in communicating your passion and what a coffee to begin with! Whatever else I’ve brewed over the last few years this is one that I keep coming back to and it remains top of my list of all time favourites. Fantastic!

  • 8 October 2008, 10:13 pm

    Lukas says:

    did I say “I’d also love to your staff involved!”? Right. I’d love to see and meet your staff ;)

  • 10 October 2008, 10:21 pm

    Chris GP says:

    Awesome little video, can’t wait to see more!

    A question for you…how do you brew the coffee that goes into your mug?

  • 10 October 2008, 11:48 pm

    Hi Chris

    Great point about the brewing method. This time french press, but I promise to mention it on future episodes.

    Pleased you liked it thanks for the great feedback everyone.

    Steve

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