258 Brazil Stefano Um Yellow Bourbon

＜Fazenda UM＞

Fazenda UM began in 2009 on an abandoned farm in southern Minas Gerais, Brazil. Its founder, Stefano Um, grew up in rural Korea before moving to Brazil at the age of 12. What started as a plan for a quiet retirement in the countryside soon turned into a passion for producing high-quality, traceable coffee, unlocking the full potential of the land. As specialty coffee demand grew both abroad and domestically, the Um family expanded into cafés, a roastery, and a coffee school.

At Fazenda UM, not only are traditional Brazilian varieties cultivated, but experimental lots with exotic varieties and innovative fermentation and drying methods are also developed in dedicated areas. These trials reveal unexpected flavor possibilities in the cup. Today, the farm produces around 1,500 bags annually, all harvested by hand and 100% sun-dried.

In 2014, the family’s next generation—Boram and Garam—joined Stefano to fully embrace specialty coffee. Boram, a certified Q Grader, focused on quality control and processing innovation. Garam, trained through SCA courses, has educated thousands of baristas and coffee enthusiasts across Brazil. Together, they launched Um Coffee Co., a flagship hub in São Paulo that combines a café, roastery, and coffee school. It quickly became a symbol of Brazil’s specialty coffee culture, winning “Best Café in São Paulo” three times.

Today, Um Coffee Co. continues to elevate Brazilian coffee through competitions and on-farm innovation. Boram is the current World Barista Champion, while Garam placed 3rd at the World Brewers Cup—together pushing boundaries at both farm and service levels.

This lot is a Yellow Bourbon “Boia”, produced from cherries left to dry naturally on the tree until raisin-like (much like noble rot in dessert wines). The result is a coffee that balances apple-like fruit notes and bright acidity with the nutty, chocolatey character classic to Brazil. We roasted it just shy of medium-dark, to work beautifully for both filter and espresso: front-loading the heat to highlight apple fruitiness, while gently easing the roast in the later stages to avoid excessive bitterness.

Expect flavors of red apple and dark cherry, roasted nuts, and a smooth milk chocolate finish—a comforting, well-rounded cup.

Recommended Brewing (HARIO Switch)
The HARIO Switch dripper combines immersion and percolation brewing. This recipe brings out a pleasant texture with balanced sweetness and acidity:

• Coffee: 16 g (medium grind)

• Water: 240 g at 86–88°C

1. Pour 40 g (Switch closed) – 0:00–0:40

2. Add 80 g (Switch open) – 0:40–1:20

3. Add 60 g (Switch open) – 1:20–2:00

4. Add 60 g (Switch closed) – 2:00–2:30

5. Open at 2:30 and let it drain completely.

A slight stir during pouring helps accentuate a bright, lively acidity while keeping the cup balanced. We invite you to try this recipe at home! (The HARIO Switch dripper is also available in our shop.)