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Espresso Classico Brazil Fazenda Freitas
Espresso Classico Brazil Fazenda Freitas
Espresso Classico Brazil Fazenda Freitas
Espresso Classico Brazil Fazenda Freitas
Espresso Classico Brazil Fazenda Freitas
Espresso Classico Brazil Fazenda Freitas

Espresso Classico Brazil Fazenda Freitas

Tin Donkey Coffee

Regular price £8.00 Sale

Origin:

Brazil

Farm:

Fazenda Freitas

Owner:

Osmar Junior (better known as Juninho)

Variety:

Mundo Novo

Process:

Natural

Altitude:

920-1000 masl
Cup Score:

83.5


TASTE NOTES 

Rich dark chocolate, peanut brittle and orange marmalade. 

 ABOUT  

The production of coffee began on Fazenda Freitas 35 years ago in 1984 when Osmar Junior, better known as Juninho, planted 10 hectares of Arabica coffee in the soil of Cerrado Mineiro. These first 10 hectares provided about 100 bags of exportable coffee. Now they have 114 ha of coffee planted in the micro-region within the Cerrado. For Juninho, the real pleasure is walking onto the farm during the flowering to take in the beauty and intense sweet aromas the flowerings produce. Now Osmar and his son Gabriel run the Nunes Estates and they believe part of their success is due to continually renovating 10-15% of the farms each year allowing the opportunity to trail new varieties and then also processing methods with these. On the farms, they are very interested in experimenting with fermentation styles and yeast to see the impact on the cup.

In 2017 on the farm they produced the winning Cup of Excellence Pulped Natural coffee. Now they have constructed their own lab on the farm to cup and assess their experiments giving greater versatility to choosing processes during the harvest. In the micro-region of Fazenda Freitas Gabriel & Nunes feel they have an excellent climate especially during the harvest which has little rain allowing them to experiment with the coffees in a stable environment. The coffee was mechanically picked and where it is dried on concrete patios and processed. The accentuated fruitiness of this coffee is achieved through the drying process where the coffee is arranged in tall triangular mounds on the patios seldom being revolved during the day. Drying takes around 20 days. According to Osmar and Gabriel, the secret to their success lies in the fact that they are constantly renovating 10- 15% of their area planted to coffee year on year, which allows them to experiment with new varietals and processes, giving them greater versatility.

 DELIVERY

We freshly roast our coffee on Thursdays. Orders placed before Thursday will be dispatched Friday via Hermes.