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Coffee from Brazil has always been an anomaly at Counter Culture. Since I started here, we have never featured a coffee from Brazil as a traditional brewed offering. Only twice have we featured a Brazilian coffee as a Single-Origin Espresso. While we know great coffees can come out of Brazil, it has always been a rare find. The lackluster growing altitude, averaging probably around 1,000 meters, combined with a greater focus on a rustic natural or pulp natural process, has for the most part made these coffees more appropriate for a mild, sweet espresso base. Over the last year or so though, I have tasted some very impressive naturals and a few pulp natural offerings that have made us wonder exactly what is possible. If you remember, in particular, the last Brazil single-origin espresso offering from Fazenda Santa Rita, the sweetness and clarity it had for natural processed Brazil really made us to visit to try to figure out these coffees a little bit more.

In Brazil:

When I arrived in Belo Horizonte, I immediately hit the road Northwest to Patrocinio, where the majority of the producers we work with are located. Within a short distance of driving (and seeing the rows and rows of coffee along the hillsides), I realized that Brazil is not only an anomaly for the origins that Counter Cultures sources from, it is an anomaly in the way coffee is done altogether. While certain areas have similarities to how coffee is picked and processed in other parts of South and Central America, much of Brazilian coffee is produced in a highly organized and mechanized fashion. Farms here can often times produce more than 100,000 pounds of coffee – and some produce well into the multi-millions of pounds. Coffee many times is picked by machine, and the real art of quality is in the separation. The green cherry needs to be separated from the ripe, the ripe needs to be separated from the already dry, and all the levels in between.

When I actually arrived In Patrocinio, I was greeted by a bunch of producers whom I knew of from tasting coffees this past year and realized that they were all friends. I also got to meet Ernesto and Edinelson Fornaro, the producers of Fazenda Santa Rita. Over the next few days, I spent a lot of time at farms and realized that, although Brazil is like no other producing country, the producers here are just as passionate about quality and farming practices as anywhere else in the world. I tasted great microlots and talked about advanced processing techniques with many of the producers. The producers here are very receptive, and, in certain cases, even more willing to try something new. Overall, as I bounced around the country my eyes were constantly opened, and I learned a ton about the coffee here. I could go on and on about how this place shattered my concept of coffee production and how great the people I met were, but like my last report, I will let the photos tell the rest of the story. Visit the Counter Culture flickr site for the full set of photos from this trip.

Check out our other flickr sets for photos from coffee-related events, farm visits, and more.

-Tim
Recent Updates:
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