Producer: Stefano Um Farm: Fazenda Um Location : Moutains of Espirito Santo Variety: Red Catucai 785 Process: Pulped Natural Altitude: 1,200 - 1,400 masl Fermentation ▪▪▫▫▫ Sweetness ▪▪▪▫▫ Acidity ▪▪▫▫▫ Roast ▪▪▫▫▫ Fazenda Um was established in southern Minas Gerais by Stefano Um in 2002. Founded on the belief in the potential of Brazil-grown coffees to express unique depth and nuance characteristic of the finest coffees in the world, the farm has grown from a commitment to thoughtful cultivation into a precise, detail-driven operation now led by his sons, Boram and Garam. Boram’s travels to communities with coffee scenes that put a premium on precision and refinement, such as Japan and Germany, shaped the standards they apply today, combining Brazilian terroir with global best practices in tasting, roasting, and brewing. To bring the work of Fazenda Um directly to more people, Boram and Garam created Um Coffee Co., a platform for roasting, service, and coffee education. It is one way of realizing the farm’s founding principle, connecting every part of the chain, from cultivation to roasting to service, with a consistent focus on quality. In 2016, they opened the first Um Coffee Co. store in São Paulo, offering “nanolotes,” rare, small lots from their own farm certified as Special Coffee by the Specialty Coffee Association. Each coffee is traceable and roasted to bring clarity, balance, and a clear sense of origin. Education is central to their work. Through Um Coffee Co. Academy, the only program in Brazil offering international barista certification, they train baristas, roasters, and producers in technical skills and quality management. The academy also supports farmers with cultivation improvements and export readiness, ensuring that excellence extends beyond their own farm. Their efforts have earned recognition both in competition and in the cup. Um Coffee Co. has been named Best Coffee Shop in the city four times. Boram became the 2023 World Barista Champion, and Garam earned third place at the 2023 World Brewers Cup Championship, representing Brazil on the global stage. Red Catucaí is the result of a cross between Icatú and Catuaí. Known for its deep red ripening, high productivity, and resilience against coffee leaf rust, Ascochyta, and other fungal pathogens, it is valued for both quality and consistency. It is one of 45 varieties grown in Brazil for their diverse sensory profiles. In the pulped natural process, ripe cherries are selectively harvested, mechanically depulped to remove the skin, and dried with a controlled layer of mucilage on the parchment. This method promotes measured fermentation during drying, combining the clarity and brightness of washed coffees with the enhanced body and sweetness of naturals, resulting in a balanced and nuanced cup.