Brazil FAF Morro Azul

DESCRIPTION: Cashew, Date, Blackberry

WHY WE LOVE IT: Deep, dark fruits combine with a creamy nuttiness in our final 2024 release from our partners at FAF. 

REGION: Mogiana

ALTITUDE: 900 - 1,000 m

PROCESSING: Natural

VARIETY: Arara

Our third and final release of the year from our longtime partners at Fazenda Ambiental Fortaleza, or FAF for short, comes from Fazenda Morro Azul. We think of this as the deepest and creamiest of the three, filling out a wonderful set of flavor experiences that excited us for months.

The Morro Azul farm sits on the border of São Paulo and Minas Gerias. Founded in 1840, Morro Azul is one of the oldest farms in Mococa and has been in the same family since its inception. Our partners at FAF took over management in 2001, and it is this involvement that allows FAF to bring their same values and principles of sustainable management to their process. Morro Azul is also one of the members of FAFCoffees’ Agua Limpa community. This is a community of farmers who are consciously working together to preserve the Agua Limpa river basin for the next generations.

In the cup, we get everything we love about Brazilian coffee in its richest form. The deep sweetness of dried fruits like date and raisin come together with the juiciness and slight tartness of a blackberry. This is rounded out by the familiar nuttiness of Brazil's terroir. Here, we get a smooth creaminess that reminds us of cashew.

Easy to brew and even easier to love, Morro Azul rounds out a great year from a great partnership. 

MORE ABOUT FAF:

"The farm formerly known as Fazenda Fortaleza has been in the Barretto Family since 1850. The traditional farm with conventional farm methods was transformed by Silvia Barretto, along with her husband Marcos Croce. Their dream and mission became to convert the farm into a sustainable business that took into consideration the environment and the relationships between people while producing high quality products.

In 2009 Silvia and Marcos’ son Felipe, who had been working at a specialty coffee micro-roastery in St. Louis called Kaldi’s [Coffee] came to join the team. Becoming the first family member to move to the farm full time, Felipe set up a coffee lab and began separating and studying lots by varietals and processing methods."

Source: Felipe Croce and FAF