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Fazenda Progresso is a long-term Direct Trade partner in Bahia. Its recent investments in quality produced a winning lot in this year’s Brazil Cup of Excellence, and this small lot, which reminds us of navel orange, Asian pear and marzipan.
  • SKU 202006
  • Country Brazil
  • Region within Country Chapada Diamantina, Bahia
  • Elevation 1150 m.a.s.l.
  • Farm Fazenda Progresso
  • Farmer / Producer Name Fabiano Borré
  • Buyer James McLaughlin
  • Cultivar Catuaí 144 & Topázio
  • Harvest Time August 14-18, 2017
  • In Season Yes
  • Direct Trade Yes
  • Single Origin Yes
  • USDA organic No
Direct Trade 1
Single Origin 1
In Season 1
CitrusAppleSweet Nuts

Agua Preta Brazil

Meaningful collaboration between a coffee farmer and a coffee roaster is still a relatively new concept.

Farmers have spent years—sometimes generations—developing farming and post-harvest practices that reflect the climate, geography and traditions of the regions where they live. Roasters, on the other hand, travel to farms all over the world. We have the opportunity to see growing practices and processing systems that have been adopted in dramatically different contexts and taste the impacts those differences make on coffee flavor.

Increasingly, we are seeing an interest among the farmers we work with in sharing their own practices and learning from one another. But this only happens with the kind of deep trust that develops over years of working together and treating each other as partners. This year’s edition of Agua Preta exemplifies that spirit of collaboration.

Fazenda Progresso has been an Intelligentsia Direct Trade partner for the past five years, and is a familiar name to anyone who enjoys our Black Cat Espresso blend. Located in the Chapada Diamantina region of Bahia, the 700-hectare farm sits on a plateau 1,150 meters above sea level. The farm’s infrastructure was meticulously designed and is well cared for, with a robust quality control program led by the experienced cupper Ednaldo Nascimento. Producer Fabiano Borré exemplifies the type of forward-thinking, quality-focused entrepreneur that is leading the specialty coffee revolution in Brazil.

For the last few years, Fabiano and I have talked about the success other farms have had with micro-lot programs, innovative drying practices and the infrastructure needed to support it. We’ve shared ideas and pored over countless photos of the post-harvest processing centers we work with around the world. This year, Fabiano rolled out a micro-lot program that is a worthy model for other farms across Brazil and beyond.

Fabiano’s data-driven approach is based on advanced analysis of environmental data (think rainfall, nutrition, diurnal temperature ranges) from each of the coffee plots on Fazenda Progresso to identify those with the highest quality potential. Armed with that information, Fabiano deploys a group of trained pickers who select only red cherry. The crates of red, ripe cherries are not what you commonly see in Brazil and, quite honestly, would be right at home on farms in countries known for the quality of their harvesting like El Salvador or Ethiopia.

After processing the cherry, the coffee is delivered to raised beds arrayed in a brand new drying greenhouse. The design of the structure was inspired by photos I shared with Fabiano of a similar installation used by one of our partners in Costa Rica, but he made several upgrades that substantially improve airflow and drying efficiency. His quality team regularly monitors the temperature and humidity of the raised beds to ensure a slow and uniform drying process. On average, the coffee dries on the bed for 15 days.

This year, Fabiano went all-in with this incredible drying program. He also has a team sorting the parchment as it dries, just like you’d find in East African countries. By removing cracked parchment during the drying process, Fabiano ensures the uniformity of the lots he offers.

After cupping through numerous samples from Fabiano’s micro-lot program, we purchased the sweetest, cleanest most complex coffee we could find: a 50-bag lot harvested over one week in mid-August on the Manuela parcel of the farm. We are delighted to present a coffee that represents the very best of Brazil, and we look forward to many more years of collaborating with Fabiano and the Fazenda Progresso team.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.