Henrique- Biodynamic Espresso from Brazil

A liquid praline . Henrique Sloper runs the Fazenda Camocim in Brazil according to biodynamic principles. He processed this Catuaí lot into honey. The coffee reminds us of a dessert—it's chocolatey and full-bodied.

Henrique Coffee Info

Taste: Chocolatey, nutty, creamy

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 Fazenda Camocim since 1999 and operates it according to organic and biodynamic principles. His focus is on soil health. The better the soil, the more resilient the coffee plant. We support agricultural approaches that are regenerative and take a holistic approach to coffee production. This includes producing our own fertilizer, which makes producers less dependent on market fluctuations.

The Fazenda Camocim

In the fall of 2023, we visited the Fazenda Camocim in Pedra Azul. It is located only about two hours from the port city of Vitória. In no time, you leave the sea behind and drive into the forested mountains of Espirito Santo – a stark contrast to the Cerrado or Minas Gerais, where there are hardly any forests left. Large areas were planted there in the mid-20th century. Large areas were cleared. Espirito Santo was also involved, but here reforestation was undertaken, and today everyone benefits. The Camocim farm is located in an intact forest, and the coffee plants are integrated into the property. The forest and the altitude create a significantly cooler microclimate. Here, Henrique and Rogelio are working on planting new varieties and gaining an even better understanding of the climate. 

Why do we buy the coffee?

On the one hand, because the coffee brings so much of what we appreciate in a strong and complex espresso. It particularly shines when paired with milk. On the other hand, because the work of Fazenda Camocim has an important impact on the entire region, indeed on Brazilian coffee production. Coffee production in agroforestry systems is extremely rare in Brazil – which is precisely why it's important for us to support those who demonstrate that it's possible.

Why does Henrique taste the way he does?

Coffees from Espirito Santo, in eastern Brazil, grow very tall by local standards. The slower growth gives the coffee a considerable degree of complexity. The bean is hard, so it can tolerate a somewhat more mature roast. We roasted the coffee rather dark by our standards to achieve a more classic espresso. However, the washed process and slow drying allow the coffee to retain its delicate acids and balance this heavy coffee.

Get coffee details at Beanconqueror

Import to Beanconqueror