Quaffee - Brazil Fazenda Caxambu Honey

Quaffee - Brazil Fazenda Caxambu HoneyBrazil's history with coffee stretches back to the early 18th century when, according to legend, the Portuguese diplomat Francisco de Melo Palheta smuggled seeds out of French Guiana and planted them in the northern state of Par. From there, cultivation spread, reaching Rio de Janeiro around 1770, though production for domestic consumption only truly began in the early 19th century. Large scale industrialisation of coffee farming has grown steadily,

Brazil's history with coffee stretches back to the early 18th century when, according to legend, the Portuguese diplomat Francisco de Melo Palheta smuggled seeds out of French Guiana and planted them in the northern state of Pará. From there, cultivation spread, reaching Rio de Janeiro around 1770, though production for domestic consumption only truly began in the early 19th century. Large-scale industrialisation of coffee farming has grown steadily, rapidly propelling Brazil to global leadership; today, Brazilian farms produce roughly a third of the world's coffee.

Located in Minas Gerais, Brazil, Fazendas Caxambu and Aracaçu make up a century-old family-run estate. Today, the estate is managed by its founder's great-grandchildren, including the globally-decorated coffee producer Carmen Lúcia de Brito. A former president of Brazil's Specialty Coffee Association (BSCA), Carmen now oversees coffee cultivation for both Caxambu and Aracaçu estates. Situated between 930 and 1,150 meters above sea level, 120 of Caxambu's 211 hectares are dedicated to thirteen Arabica varieties, with additional 'experimental' plots accommodating 23 exotic ones.

Caxambu Estate takes its name from a traditional African drum. This heritage inspired the estate's 'Afro Honey' technique, a variation of the pulped-natural process. Drawing on wine-making traditions, this method involves treading the ripe coffee cherries. We have a bit of history with coffee from this estate, as this is the third Caxambu offering in recent years from our Constantia-based friends at Quaffee.

Quaffee's notes

"Brazilian Caxambu Arara is from a farm with a legacy, and it is a great example of specialty Brazilian coffee. In the cup, we detected brown sugar, Brazil nuts and roasted nuts to finish."

• Taste profile: Brown sugar, brazil nuts and roasted nuts to finish
• Body: Medium+
• Roast used: Constant ramp rate until first crack, when the flame is reduced
• Roast degree: Light – using my-tonino.com
• Quaffee brews:
  • Espresso: 1:2.1 (26 sec)
  • AeroPress: 18g:200g (2 steep)
  • Plunger: 48g:800g
  • Pour-over: 18g:300g

Coffee details from Quaffee

"Through its commitment to cultural preservation, environmental care, and innovative practices, Caxambu Farm stands as a model of sustainable agriculture. It not only produces exceptional coffee but also fosters a legacy of respect for nature and community, ensuring its impact endures for generations to come."

• Country: Brazil
• Region: Três Pontas, South Minas Gerais
• Farm: Caxambu
• Producer: Carmen Lúcia de Brito
• Altitude: 1150 masl
• Cultivar: 100% Arabica: Arara
• Processing: Honey/pulp-natural processed at the farm
• Packaging: Hermetically sealed in Brazilian SCA bags

Quaffee's transparency information

• Organisation: Caxambu & Aracaçu Estates
• Source: Marunic Trading
• Cupping score: 86 (Marunic)
• Lot size bought: 10 x 30kg bags
• Relationship: [Quaffee has] been working with Marunic for 9 years, this is their third coffee from Caxambu