Brazil: Inglaterra, Bourbon, Natural

We’ve been sourcing coffee from Fazenda Inglaterra in Brazil for over a decade, and it’s a relationship we deeply value. The farm is owned by Stephen Hurst, a long-time friend of Ozone and founder of Mercanta, a respected green coffee sourcing company.

Located near Poços de Caldas in Minas Gerais, the farm sits at 950–1,300 metres above sea level on the edge of an ancient volcanic caldera. Its rich soils and high elevation make it ideal for producing vibrant, characterful coffees. Half of the land remains untouched Mata Atlântica forest, reflecting Stephen’s commitment to conservation and biodiversity.

When Stephen took over the farm, it had been abandoned. With the help of local friends, he brought it back to life - reviving old trees, planting new ones, and building a farm rooted in both regeneration and quality. His hands-on approach and long-term vision have shaped Inglaterra into a model of sustainable coffee farming.

Bourbon is a historic Arabica coffee varietal that has been cultivated in Brazil for generations, valued for its resilience and adaptability to the country’s diverse growing regions. Originating from the island of Réunion, it was introduced to Brazil in the 19th century and has since become a foundational varietal in many traditional coffee farms. While it typically yields less than some modern hybrids, Bourbon is appreciated by producers for its consistency and the role it plays in maintaining genetic diversity and heritage in Brazilian coffee cultivation.

This is a huge chocolate hit, but think really great chocolate and the delicate hints of fruit and nuts that comes with that. A creamy sweetness and full body has notes of almond and cashew nut running through it alongside dried apricot on the finish.

• 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.
• Varietals: Bourbon
• Processing system: Natural

Cupping notes: Chocolate, cashew, dried apricot.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 7
• Acidity: (1–8): 6
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 7
• Aftertaste: (1–8): 6
• Balance: (1–8): 7
• Overall: (1–8): 6.5
• Correction:(+36): +36
• Total (max. 100): 88

Roasting Information
Medium to medium-dark: keep the pace of the roast middle of the road, maybe a fraction on the slower side. Then you're looking for end of the gap to finish the roast, don't push it too far.