Episode 637

Brazil Fazenda Inglaterra Natural Bourbon
When this is really hot, it's all about dark chocolate but as soon as it begins to cool slightly walnut and hazelnut come to the fore. Then a little hit of caramel and a delicious almond finish. If you can resist finishing the mug and it cools down a little more again, a delicate rum and raisin will creep in too.

Brazil Fazenda Inglaterra Natural Bourbon

Fazenda Inglaterra is a farm we've been buying from for over ten years, and it's one that I am very proud to be working with and linked with. The owner is my very good friend, Stephen Hurst.

To tell the story of Inglaterra, I'll hand this over to Stephen of the Hurst variety to tell you 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's name (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.

The farm is located near the lovely spa town of Poços de Caldas in the coffee-growing heartlands of Brazil’s Minas Gerais state. The farm's elevation is 950–1,300 metres, and it has rich soil. It's 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 have started."

This is a naturally processed Bourbon lot. To find out more about what this means, please make sure to have a look at our natural processing video and also our article on the Bourbon varietal.

When this is really hot, it's all about dark chocolate but as soon as it begins to cool slightly walnut and hazelnut come to the fore. Then a little hit of caramel and a delicious almond finish. If you can resist finishing the mug and it cools down a little more again, a delicate rum and raisin will creep in too.

  • Country: Brazil
  • Region: Minas Gerais
  • City: Poços de Caldas
  • Farm: Fazenda Inglaterra
  • Owner: Stephen Hurst
  • Farm size: 10 hectares
  • Coffee growing area: 5 hectares
  • Altitude: 1,200 m.a.s.l.
  • Varietal: Bourbon
  • Processing method: Natural

CUPPING NOTES

Dark chocolate, walnut, almond, caramel

Clean cup: (1–8): 7
Sweetness: (1–8): 6.5
Acidity: (1–8): 6
Mouthfeel: (1–8): 6.5
Flavour: (1–8): 7
Aftertaste: (1–8): 6.5
Balance: (1–8): 6.5
Overall: (1–8): 6
Correction:(+36): +36

Total (max. 100): 88

Roast Information
Medium-dark – through first crack and keep a steady development up to the edge of second before you finish the roast.