Henrique- Biodynamic Espresso from Brazil

Henrique, the coffee from Fazenda Camocim in Brazil, is a chocolatey, nutty espresso with a full body and a long aftertaste. As an espresso it's a praline, with milk it's a dessert. Henrique is a real powerhouse and has a lot of oomph. And Fazenda Camocim shows how coffee production can work in Brazil.

Henrique Coffee Info

Taste: Nutty, Chocolate, Long-lasting

Origin: Brazil, Espirito Santo

Producer: Fazenda Camocim, Henrique Sloper

Varieties: Catuaí (Arabica), Mondo Novo (Arabica)

Post-harvest process: Pulped Natural (Honey)

Arrived at the roastery: new harvests every year, around September

All our coffees are sold as whole beans.

This is how we would prepare the Henrique

Our David developed and optimized the recipe with the following equipment:

Water : total hardness 5 °dH, alkalinity 3 °dH

Machine: Ascaso Steel Duo PID

Mill: Niche Zero

Grinding degree: 14.5

Tell me more about Henrique

Henrique Sloper has been managing the Fazenda Camocim since 1999 and operates it according to organic and biodynamic principles. The focus is on soil health. The better the soil, the more resilient the coffee plant. We support agricultural approaches that work regeneratively and understand coffee production holistically. This also includes the production of our own fertilizer, which makes producers less dependent on market fluctuations.

The Fazenda Camocim

In autumn 2023 we visited the Fazenda Camocim in Pedra Azul. It is only about two hours from the port city of Vitória. In no time at all you leave the sea behind and drive into the wooded mountains of Espirito Santo - this is a stark contrast to the Cerrado or Minas Gerais, where there are hardly any forests left, as there was a lot of forest cultivation in the middle of the 20th century. Large areas were cleared. Also in Espirito Santo, but here reforestation took place and today everyone benefits from it. The Fazenda Camocim is located in an intact forest, the coffee plants are integrated into the property. The microclimate is much cooler due to the forest and the altitude. Here Henrique and Rogelio are working on planting new varieties and understanding the climate even better. 

Why do we buy the coffee?

On the one hand, because the coffee brings so much of what we like in a strong and complex espresso. The coffee shines especially when combined with milk. On the other hand, because the work of the Fazenda Camocim has an important impact on the entire region, and indeed on Brazilian coffee production. Coffee production in the agroforestry system is extremely rare in Brazil - which is precisely why it is important for us to support the forces that show that it is possible.

Why does Henrique taste the way it tastes?

Coffees from Espirito Santo, in eastern Brazil, grow very tall by local standards. The coffee has a lot of complexity due to the slower growth. The bean is hard and can therefore withstand a slightly more advanced roast. We roasted the coffee darker by our standards to produce a more classic espresso. However, the washing process and slow drying allow the coffee to retain its fine acids and balance out this heavy coffee.

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