Brazil - Fazenda Um Supreme Pulp Natural

Brazil - Fazenda Um Supreme Pulp Natural

35.00 Sale Save

apple, raisin, plum, toffee, oolong tea

Weight 100 Grams
Roast Profile Filter Roast
Grind Option Whole beans

Producer: Stefano Um 
Farm: Fazenda Um 
Location : Moutains of Espirito Santo  
Variety: Red Catucai 785
Process: Pulped Natural
Altitude: 1,200 - 1,400 masl

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Fazenda Um was established in southern Minas Gerais by Stefano Um in 2002. Founded on the belief in the potential of Brazil-grown coffees to express unique depth and nuance characteristic of the finest coffees in the world, the farm has grown from a commitment to thoughtful cultivation into a precise, detail-driven operation now led by his sons, Boram and Garam.

Boram’s travels to communities with coffee scenes that put a premium on precision and refinement, such as Japan and Germany, shaped the standards they apply today, combining Brazilian terroir with global best practices in tasting, roasting, and brewing.

To bring the work of Fazenda Um directly to more people, Boram and Garam created Um Coffee Co., a platform for roasting, service, and coffee education. It is one way of realizing the farm’s founding principle, connecting every part of the chain, from cultivation to roasting to service, with a consistent focus on quality.

In 2016, they opened the first Um Coffee Co. store in São Paulo, offering “nanolotes,” rare, small lots from their own farm certified as Special Coffee by the Specialty Coffee Association. Each coffee is traceable and roasted to bring clarity, balance, and a clear sense of origin.

Education is central to their work. Through Um Coffee Co. Academy, the only program in Brazil offering international barista certification, they train baristas, roasters, and producers in technical skills and quality management. The academy also supports farmers with cultivation improvements and export readiness, ensuring that excellence extends beyond their own farm.

Their efforts have earned recognition both in competition and in the cup. Um Coffee Co. has been named Best Coffee Shop in the city four times. Boram became the 2023 World Barista Champion, and Garam earned third place at the 2023 World Brewers Cup Championship, representing Brazil on the global stage.

Red Catucaí is the result of a cross between Icatú and Catuaí. Known for its deep red ripening, high productivity, and resilience against coffee leaf rust, Ascochyta, and other fungal pathogens, it is valued for both quality and consistency. It is one of 45 varieties grown in Brazil for their diverse sensory profiles.

In the pulped natural process, ripe cherries are selectively harvested, mechanically depulped to remove the skin, and dried with a controlled layer of mucilage on the parchment. This method promotes measured fermentation during drying, combining the clarity and brightness of washed coffees with the enhanced body and sweetness of naturals, resulting in a balanced and nuanced cup.


- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 90 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 700 to 800 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!



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