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FAF Silvia Barretto, Brazil
FAF Silvia Barretto, Brazil
FAF Silvia Barretto, Brazil

FAF Silvia Barretto, Brazil

$17.00 USD

FUDGE, CHERRY, VANILLA

Silvia Barretto and her spouse, Marcos Croce, own Fazenda Ambiental Fortaleza (FAF), which means “environmental fortress farm”. The FAF farm has been in the family since 1850. Once Silvia and Marcos took over, they dedicated the farm’s practices to organic standards. Their farm is now USDA and IBD certified organic. After years of rebuilding the soil with an absence of harmful chemical inputs, they’ve gained a reputation for producing some of the best coffees in Brazil. In 2005, the family started exporting coffee and working with producers that are interested in sustainable agriculture.

PRODUCT DETAILS

ROAST PROFILE Espresso PRODUCER Silvia Barretto PLANT VARIETY
Red Catuai C MARKET AT POSSESSION $1.15/lb
FARM Fazenda Ambiental Fortaleeza HARVEST
July 2019 COST OF PRODUCTION NA
FARM SIZE 25 hectares PROCESS
Washed FOB/EXW $2.80/lb, $3.50/lb
REGION, GEOGRAPHY Mococa, Sao Paulo EXPORTER
Fazenda Ambiental Fortaleeza FARM GATE $2.20/lb
ELEVATION 1000masl IMPORTER MCS USA INC COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

We have been buying coffee from the exporter, FAF, for a few years now, but this is the first time that we’ve purchased coffee from FAF, the farm. Mike first met Silvia and Marcos’ son, Felipe, in 2013 while working for another coffee company, and was blown away with the cup quality and focus on sustainable agriculture in terms of farm biodiversity, sustainable water management, and farming without harmful agrichemicals, such as organophosphates. After Junior’s launched the Cost of Production Covered (CoPC) Project, Mike reached out to Felipe to talk about collaboration. FAF is committed to transparency and getting good prices for farmers, so this collaboration seemed like the right fit. Brazil plays such a major role in Junior’s coffee menu, not to mention the global coffee market, and so it was appropriate that one of the first relationships in the cost of production series be a Brazilian coffee. While we purchased Silvia’s coffee spot (i.e., the coffee was not contracted before leaving Brazil; it’s kind of like choosing from a coffee importer’s menu), we are currently working on a CoPC Project with João Hamilton of Sítio Canaã and FAF. We hope to release that project after the current harvest.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee mainly for espresso, and we use a 1:2 brew ratio. Brew ratios for espresso are different than brew ratios for filter coffee. The brew ratio for espresso is dose:espresso yield. For example, if we used 19 grams of coffee to brew with, the espresso yield would weigh 38 grams.

Grind: Because we’re brewing espresso, we’re using an espresso grinder that can make minute adjustments.

Total Brew Time: The total brew time for this espresso is approximately 30 seconds.

Tips: We recommend serving this espresso 4-14 days off of the roast date.