Brazil - Fazenda Um

cup profile.

milk chocolate | hazelnut | dried apple

This decaf from Fazenda Um is an easy drinking and balanced coffee. The first sips have sweet milk chocolate and toasted hazelnut notes and as the coffee cools it reveals a pleasant mild acidity like honeydew melon and dried apple. The body is medium weight with a creamy texture and clean finish.

about the producer.

The founder of Um Coffee, Stefano Um, was 12 years old when his family moved to Brazil in 1976. He began his career in electronics, but eventually found his way to the world of coffee in the late 1990’s. And decades later, he is determined to make it his lifelong pursuit, driven by the belief that specialty coffee can make a real difference for small-scale producers.

Fazenda Um was purchased by Stefano Um in 2002 as part of an existing coffee export business, and part of his retirement plan. With a background in exporting small scale produced coffee to specialty roasters Fazenda Um became focused on producing the highest quality Brazilian specialty coffee.

In 2016, his sons Boram and Garam Um entered the specialty landscape in Brazil, founding the Um Coffee Co. cafes and roastery in São Paulo and establishing a coffee school. Both Boram and Garam have had huge success in coffee competitions, culminating in 2023 when Garam reached the finals of the World Brewers Cup and Boram won the 2023 World Barista Championship - becoming the first champion from Brazil.

The family focuses on sustainable, organic farming practices, advanced drying techniques, and experimental processing. Stefano has also done extensive work bringing his agricultural knowledge to surrounding smallholder farmers, while his sons have focused on elevating techniques for roasting and preparing coffee through their training academy.

about the coffee.

This lot of Mundo Novo coffee is planted among shady areas in lush volcanic soil, and farmed using organic practices. It is milled at Floresta Armazens Gerais, where it is naturally processed, dried 25 days on shaded raised beds and another 16 days on patios. The result is an iconically Brazilian cup with moderate acidity, dried fruit notes and a base of caramelized sugar and milk chocolate.