I’m quite literally feeding my faith in the quality of Brazilian coffee. For many years, Brazilian coffees have been used as a base in blends, due to their smooth chocolate and nut tones, low acidity, and balanced body. However, over recent years farmers have stepped up to the plate, and utilising innovation harvesting and processing methods. The initiation of the Cup of Excellence competition has its roots in Brazil. Furthermore, the institution of organisations such as the Brazilian Specialty Coffee Association has seen an increase in quality, rather than mere quantity, which the country is historically known for.
Since 2013, Minas Hill has worked with certified small farmers from across Brazil, as a representative of the Brazil Specialty Coffee Association. Their emphasis is not only on quality coffee, but also on social and environmental responsibility, by way of investments in infrastructure, and engagement in activities focused on the preservation of the environment.
I’ve been enjoying a coffee sourced from Minas Hill, known as the Bom Jesus.
Fazenda Bom Jesus is run by Flavia & Gabriel Alves, and is located in the Alta Mogiana region of Sao Paulo state. This naturally processed Mundo Nuovo varietal was grown between 1600 and 2000 meters above sea level.
As a single origin coffee, it speaks for itself. A creamy full bodied cup, with the benefit of a fruity finish. Versatile in that it works with or without milk.