This coffee is sweet with comfortable acidity. It has tasting notes that remind us of:
Peach | Caramel | Lemon | Milk Chocolate | Pecan
Farm: Fazenda Um
Region: Espírito Santo, Caparaó, Brazil
Variety: Yellow Bourbon
Elevation: 1100-1300 MASL
Process: 20 days on shaded raised beds and 10 days on Patio
This coffee is sweet velvety as espresso and comfortable on pour over.
340g or 1 KG Whole Bean
Our relationship with Fazenda Um started with a dinner in Milan during the 2021 World coffee championship, where we met Boram Um and Garam Um, part of the Um family of Fazenda Um. Both were representing Brazil at the World Barista championship and World Brewers Cup, respectively. I (Ply) personally owe a lot to Garam, since I borrowed his kettles for my competition. Both Lissette and I had the honour of helping out Boram during his world barista training in Calgary, earlier in 2023 before the World championship in Athens Greece where he was crowned the World Champion.
Not only are they fantastic coffee professionals, their family also produces very high quality coffee. The Um family has several cafes in São Paulo, and provide one of the best Barista educations in Brazil. It is our absolute honour to roast Um's coffee for you.
In the photos - Fazenda Um, Ply and Boram about to harvest some coffee, Um Family dinner before competition (with Forward Coffee team who help bring this coffee to Canada).
More about Fazenda Um
Coming from completely non-traditional coffee farmers, Fazenda Um began in an abandoned farm in South of Minas Gerais in 2009. Stefano Um, son of South Korean Immigrants in Brazil, was never involved with producing coffee in his life until he began thinking about retirement. Stefano lived and grew up in the country side in Korea before moving to Brazil at the age of 12, which always brought wonderful memories of his childhood in a rice field in South Korea. With a deep desire to live in the countryside, Fazenda Um, began unpretentiously as a retirement plan. However, once Stefano began producing coffee with deep passion for high quality, and traceability when exporting his lots to his first Asian clients, he saw the unlockable potential of high quality Brazilian coffee.
In 2014, the Um family, together with sons Boram and Garam, embarked in the specialty coffee journey. Boram specialized in coffee quality by becoming a Q-grader and selecting to work on innovations for coffee processing. Garam focused his education on SCA courses and teaching thousands of baristas and coffee enthusiasts in Brazil. Together, Um Coffee Co. was founded. This is a coffee shop, roastery and coffee school in the largest city in Brazil, Sao Paulo. Being in the heart of the big city, Um Coffee Co quickly became a reference in specialty coffee culture in Brazil, being voted the best coffee shop in Sao Paulo 3 times.
Today, Um Coffee Co is focused on expanding and elevating Brazilian coffee through competitions and innovation in the production level. Boram the current World Barista Champion and Garam the current 3rd place world Brewers Cup Champin are focused respectively on innovations at farm level as well as service level.
With Fazenda Um Espírito Santo, Um Coffee Co's secondary property of 28 hectares, began in 2015. A very limited region that resembles the high mountains of Central America. In 2019, this property was acquired by the Um Family, to work with some of the most exclusive and complex terroirs in Brazil. Espírito Santo today has the most promising coffee lots in terms of quality due to its similarity to other renowned regions of the world, bringing soft umami flavours such as tomato juice and high sweetness impact such as sugarcane. Due to it's complexity and unique microclimate, Um Coffee is producing some new lots and developing intensely, processing techniques in order to unlock the regions full potential.
This Yellow Bourbon is one of the most produced varietals in all of Brazil. This specific lot is the first experimentation with shade-grown coffee on the farm. Selectively picked and produced in the deep forest of the Espírito Santo property. The microclimate, where the trees are grown is a cool 23 - 26C year round, keeping it cool. Surprisingly, the cherry maturation is very homogenous, allowing cherry picking to occur twice in every tree.