Henrique, espresso from Brazil

Henrique Coffee Info

How we would prepare the Henrique

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

Water: Total hardness 5 °dH , Alkalinity 3 °dH

Machine: Ascaso Steel Duo PID

Grinder: Niche Zero

Grind setting: 14.5

Tell me more about Henrique

Henrique Sloper has been managing Fazenda Camocim since 1999, operating 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 self-production of fertilizer, which makes producers more independent of market fluctuations.

Fazenda Camocim

In autumn 2023, we visited Fazenda Camocim in Pedra Azul. It is only about two hours from the port city of Vitória. In a very short time, you leave the sea behind and drive into the forested mountains of Espirito Santo - this is a strong contrast to Cerrado or Minas Gerais, where there are hardly any forests left, as large areas were cleared in the mid-20th century. Also in Espirito Santo, but here reforestation has taken place and today everyone benefits from it. Fazenda Camocim is located in an intact forest, the coffee plants integrate into the property. Due to the forest and the altitude, the microclimate is significantly cooler. Here, Henrique and Rogelio are working to plant new varieties and to understand the climate even better. 

Why do we buy this coffee?

On the one hand, because the coffee brings so much that we like in a strong and complex espresso. Especially in combination with milk, the coffee shines. 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 - precisely why it is important for us to support the forces that show it is possible.

Why does Henrique taste the way it does?

Coffees from Espirito Santo, in eastern Brazil, grow very high for local standards. The coffee brings quite a lot of complexity due to the slowed growth. The bean is hard and thus tolerates a slightly more developed roast. We roasted the coffee rather dark by our standards to obtain a more classic espresso. However, due to the washed process and slow drying, the coffee retains its fine acids and balances this heavy coffee. 

Import coffee details to Beanconqueror

Import to Beanconqueror