Episode 602: Brazil Fazenda Inglaterra Natural Bourbon CoE Entrant
Fazenda Inglaterra is a farm we've been buying from for over a decade, 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.
Each year, Stephen (can I just call him Hursty from now on?!) picks a lot from his farm to enter into the Cup of Excellence competition. Unusually, there are separate competitions for Pulped Natural and Natural processed coffees in Brazil. Hursty competed with a Natural this year.
Unfortunately for him, this lot was a hair’s breadth short of making it through. That works out well for us because it’s a really delicious coffee that we can now enjoy!
To tell the story of Inglaterra, I'll hand this over to Hursty 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.
For the coffee people, the varietals are Icatu, Acaia and Catucai. In future I expect coffee cherry varietals to become as well known as wine grape varietals, and to a much wider audience. 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 950–1300 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."
Clean cup: (1–8): 6
Sweetness: (1–8): 7
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 7
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6.5
Balance: (1–8): 6.5
Overall: (1–8): 6
Correction: (+36): +36
Total: (max. 100): 88
Medium-dark - through first crack and keep it going steadily towards second, but finishing the roast with no more than the very first pops of second in the cooling tray.
It is Free