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Brazil | Fazenda Bom Jardim | Mundo Novo, Topázio, IBC 12 Washed

Brazil | Fazenda Bom Jardim | Mundo Novo, Topázio, IBC 12 Washed

Regular price $6.00 AUD
Regular price Sale price $6.00 AUD
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Low stock: 3 left

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Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

If you want to pickup or have coffee shipped TODAY, then make sure you select a date in stock above instead of Upcoming Roast.

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Dark chocolate, Snake Fruit, Brown sugar
Cupping Score: 81.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
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Suitable To Go With Milk?: Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Roast Style Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level Medium
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss 14.5%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight
Internal Agtron: 75
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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron: 60
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.
Agtron Spread: 15
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine: RoastMax 5kg Gas Roaster
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The Roastmax 5 kg gas roaster (model RMS5) is a powerful and precise machine tailored for small‑to‑medium coffee businesses or café installations, offering a production rate of 5 kg per 14 minutes using high-output LPG or natural gas burners delivering 100 MJ of direct heat. Its robust build features a double‑skin drum with cast‑iron front plate, four independent motor controls, thick insulation, and a tri-capacity cooling tray that cools roasted beans in just 3 minutes. With electronic ignition, precise temperature control down to 0.1 °C, an integrated datalogger for both bean and air temperatures, and a countdown timer with alarm, it offers professional-grade roast profiling and consistency, and is fully compliant with AGA standards.
Coffee Storage Standard Warehouse Storage
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This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.
Varietal: Mundo Novo, Topázio, IBC 12
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Mundo Novo is a natural hybrid between Typica and Bourbon, discovered in Brazil. It grows tall and offers high yields with good disease resistance. Its cup profile tends toward chocolatey, nutty, and sweet, with less acidity than Typica-based varieties. It’s often used as a breeding parent for other hybrids like Catuai.
Topázio is a Brazilian coffee variety known for its balance, sweetness, and approachable profile. A hybrid of Mundo Novo and Red Catuai, it combines the best of both worlds: the productivity and resilience of Catuai with the rich, traditional cup character of Mundo Novo. Grown predominantly in regions like Minas Gerais and Espírito Santo, Topázio often delivers a cup with soft acidity, medium body, and notes of milk chocolate, roasted nuts, and gentle stone fruit. It’s a reliable performer both on the farm and in the cup, making it a favorite among producers and roasters seeking consistency without sacrificing flavor.
IBC 12 is a modern Brazilian coffee variety developed for resilience and high productivity, making it a practical choice for growers in regions facing disease pressure and climate variability. A hybrid of Catuaí and Sarchimor, IBC 12 brings together the compact stature and yield efficiency of Catuaí with the disease resistance of its Sarchimor lineage. While its primary appeal lies in agronomic traits, IBC 12 can produce a clean, balanced cup with mild acidity, medium body, and subtle notes of toasted almond, cocoa, and soft citrus—especially when grown at higher altitudes and processed with care.
Processing Method: Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Decaffeinated? No
Producer: Roberto Queiroz Do Nascimento
Farm: Fazenda Bom Jardim
Region / Area: Patrocínio, Cerrado Mineiro, Brazil
Altitude: 950 MASL
Harvest Period: July – December 2024
Sourcing Partner: Coficom
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Other Information
Type: Arabica
Screen Size: 17-19

About the producer


Roberto Queiroz Do Nascimento - Fazenda Bom Jardin

Way before Cerrado Mineiro became known for the quality of its coffee, the Queiroz family was already cultivating the plant in the region. In fact, Roberto’s father was among the first three coffee producers of the Cerrado, and for the last 50 years the family has been developing techniques which make for an outstanding range of specialty coffees. Located close to the city of Patrocínio 950 meters above sea level, Bom Jardim Farm comprises a total of 360 hectares, where there is a large lake and an assortment of wild animals such as monkeys and siriemas.
The farm is very well organised, with a production line that co-exists harmonically with the environment through the employment of technologies that minimize impact and allows for the conservation of biodiversity. The UTZ certification guarantees good social practices and the workers follow strict security measures. As for the coffee, its quality speaks for itself: 100% of it is traceable and all lots are carefully separated according to their characteristics.

About Mundo Novo, Topázio, IBC 12

Mundo Novo is one of Brazil’s most well-known coffee cultivars. It’s a natural hybrid between Bourbon and Typica, discovered in the 1940s in the municipality of Mundo Novo, São Paulo. The variety is prized for its high yield and robust growth, especially in higher altitudes around 1,000–1,200 meters. Mundo Novo plants grow tall and require more space and pruning but are relatively disease-resistant. In the cup, Mundo Novo often presents a classic Brazilian profile—chocolatey, nutty, with low acidity and a full body—making it a favorite for espresso and blends.

Topázio is a cross between Mundo Novo and Yellow Catuai, developed by the Agronomic Institute of Campinas (IAC). It’s known for combining the productivity and vigor of its parent varieties while offering a more compact plant structure than Mundo Novo. Topázio produces both red and yellow cherries, though the yellow is more common. It tends to perform well across a range of elevations and farming systems. In terms of cup profile, Topázio can be quite sweet and balanced, often showcasing caramel, dried fruit, and mild citrus notes, which makes it popular among specialty coffee producers looking for approachable but complex profiles.

IBC 12, also referred to as Catucaí IBC 12, is a cultivar developed by the Brazilian Coffee Institute (IBC) before it was dissolved in the early 1990s. It is a hybrid of Icatu and Catuaí, designed to bring together high productivity and rust resistance in a compact, manageable plant. IBC 12 has gained traction among producers for its resilience and consistency across diverse climates and soil types. The flavor profile of IBC 12 varies depending on processing and terroir but typically includes mild acidity, good body, and notes of chocolate, spice, and soft fruit—making it a dependable choice for both commodity and specialty segments.

Coffee in Brazil

Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.

Today, the most prolific coffee-growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.


SKU: brazil_fazenda_60g
Package Weight: 100g

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How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.