PHILOCOFFEA 258 BRAZIL Stefano Um Yellow Bourbon

<Fazenda UM>
Fazenda UM started in 2009 on an abandoned farm in southern Minas Gerais, Brazil. Founder Stefano Um grew up in rural South Korea and moved to Brazil at the age of 12. Initially, he bought the farm to enjoy a rural life in his retirement, but over time, he developed a deep passion for high-quality, traceable coffee production, which he pursued to its fullest extent. When they learned that the specialty coffee market was expanding not only internationally but also domestically, they decided to open a coffee shop, their own roastery, and a coffee school.

At Fazenda UM, in addition to traditional Brazilian coffee varieties, they also research exotic varieties and experiment with various fermentation and drying processes in a dedicated area. These diverse tests have led them to discover that, through careful processing, unexpected flavors can be created in coffee. Currently, Fazenda UM produces a total of 1,500 bags, all of which are hand-harvested and 100% sun-dried.

In 2014, the Um family, along with their sons Boram and Garam, officially entered the world of specialty coffee. Mr. Boram, as a Q Grader, professionally studied coffee quality and dedicated himself to innovating brewing methods; while Mr. Garam focused on his SCA (Specialty Coffee Association) studies and mentored thousands of local Brazilian baristas and coffee enthusiasts. They subsequently founded "Um Coffee Co.," a coffee shop, roastery, and coffee school located in São Paulo, Brazil's largest city, which quickly became a symbol of Brazilian specialty coffee culture, being named "São Paulo's Best Coffee Shop" three times.

Today, Um Coffee Co. continues to elevate the value of Brazilian coffee through innovation in coffee competitions and the production process. Mr. Bolan is the current World Barista Champion, while Mr. Jaran was a third-place finisher in the World Brewing Championship. They drive innovation in the farm and service sectors, respectively, and are committed to improving overall quality.

Today, we're introducing a coffee called "Boia," a Yellow Bourbon made from coffee cherries dried on the tree until they resemble raisins. This coffee has a flavor profile reminiscent of Sauternes, with apple acidity and fruitiness, blended with typical Brazilian nutty and chocolate notes. We specifically chose a medium-dark roast, ending slightly earlier, to achieve a balance between filter and espresso roasts. The initial roast emphasizes the apple's fruitiness, while the later roast focuses on gentle heat control without overpowering bitterness.

This coffee boasts flavors reminiscent of red apples and black cherries, along with the sweetness of roasted nuts, and a smooth, warm finish reminiscent of milk chocolate, leaving a comforting and comforting impression. Our Sato team was responsible for the roasting process and has included a recommended brewing recipe.

<The Recipe for the HARIO Switch>
The HARIO Switch is a coffee dripper that allows you to switch between immersion and filtration methods for brewing. Using this device, we aim to extract coffee flavors that achieve a perfect balance of sweetness and acidity, resulting in a delightful taste.