|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Our coffee comes from a 170 hectare farm in Brazil’s Domingos Martins Municipality, a farm with 28 workers who tend 670,000 coffee trees. Fazenda Camocim has an interesting history. It was acquired by Olivar Araújo in 1962 and over the course of 30 years, Olivar replanted trees, protected nascent species and recovered the soil, while becoming known as a pioneer in the production of organic coffees in this region of Espírito Santo.
Today, the farm is owned and managed by Olivar’s son Henrique Sloper, who inherited the farm, and also his father’s mindset for innovative farming practices. And most recently, it was the first biodynamic farm to win the Cup of Excellence competition in 2017.
The farm produces organic, biodynamic and specialty certified coffees, all of which are cultivated without pesticides or chemical additives - which is perhaps the most intriguing part of Henrique's approach to farming.
By researching, experimenting and learning practices from like-minded farmers overseas, Henrique began to produce biodynamic coffee. In a nutshell, biodynamics is a holistic, ecological and ethical approach to farming, with the goal of creating a self-sustaining system that nourishes the soil and enriches the environment.
Henrique’s philosophy on biodynamics runs deeper, viewing biodynamic coffee as the most sustainable coffee culture in the world and implements his knowledge of astronomy to influence his crops. Although he faced some challenges, he remained committed to his vision and has since had positive results for his yield and sustainability goals.
Our lot is Yellow Icatu, a Brazilian cultivar, favoured by local farmers for its high yield and disease resistance. Henrique focuses particularly on slow cherry maturation which is supported by the farm’s microclimate.
The processing method used at Fazenda Camocim is semi-washed. Once the cherries are picked, they are depulped and briefly dried to about 30-35 percent. The lot is then hulled which strips off the parchment and exposes the green beans beneath. Finally, the naked beans are dried again until they are dry enough to be stored without the risk of rotting.
Henrique’s unconventional farming methods have delivered us with sustainable and incredibly high-quality coffee. You’ll find tasting notes of soft cherry, red apple, milk chocolate, toffee and a light sparkling acidity.
BRAZIL FAZENDA CAMOCIM ORGANIC 100%
Semi-washed - Yellow Icatu varietal grown and harvested at an altitude of 1100-1250 masl in Brazil's Domingos Martins Municipality.
SOFT CHERRY, RED APPLE, MILK CHOCOLATE, TOFFEE AND A LIGHT, SPARKLING ACIDITY.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.