Fazenda Bom Jesus Coffee

Early April 2026 I received an out of the blue visit from an enthusiastic and ebullient young man named Calum Maciel Brough. Cal is a member of a group of families who between them farm about 2122 hectares (5243 acres) of coffee and each family brings excellent coffee diversity, a rich palate of flavour profiles, excellent social awareness and responsibility and a robust supply chain.

I test roasted and tasted four samples from a range of differently prepared coffees and different varietals. The coffee I ultimately chose to purchase was from the fantastic Fazenda Bom Jesus Estate, owned by Gabriel and Flávia Lancha Oliveira. Gabriel and Flávia are third generation coffee producers and their sons Lucas and Gabriel Jnr also work full-time on the farm. The farm is located at Cristais Paulistas, Alta Mogiana, and this coffee is produced by the natural process with a 30-day resting period after sun-drying. The various coffees produced on this farm range from quality scores of 80 up to 87, with the coffee I have selected scoring 85. The farms total yield is 750 tonnes of coffee per year.

For the last 16 years, Bom Jesus has run the JIMA Treasure Hunt which engages children from 11 nearby cities, with the aim of educating the next generation on sustainability, and the most recent event saw 3500 children involved, with 700 bicycles also being donated. The inspiration for this heart-warming event came when Flavia realised the children of the farm staff were being bullied at school because of their rural backgrounds. Flavia has also led a literacy project ensuring that all staff could read and write. I see Fazenda Bom Jesus as more than a supplier, rather a partner committed to sustainability, quality and social progress.

The coffee from Facenda Bon Jesus has a bright and remarkable acidity with hints of chocolate and walnuts. It leaves a very light and pleasant after taste. Notes of brown sugar make it a naturally sweet cup and a hint of Maple syrup can also be detected.

Its stunning aroma is very soft and sophisticated. The sweetness of the coffee is a result of the coffee varietal Yellow Catuai and the natural process. The sugar in the coffee cherry is passed on to the bean as the coffee cherries are all dried together, removing the husks just after the coffee reaches the humidity of 11.5%.