Fazenda Samambaia, Brazil / Obata

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Technical Details

  • Tasting Notes: Black Tea, Cranberry & Brisk
  • Varietal(s): Obata 
  • Processing: Experimental 
  • Altitude: 1000 - 1100 masl
  • Farm(ers): Single Estate – Managed by Fabricio Andrade
  • Region: Campos das Vertentes


Fazenda Samambaia has a story as rich as any on earth.  The Cambraia family is now on its fourth generation of operation. Like other businesses which extend into years and years of operation, adaptation and new strategies must be made. It was in the hands of the family’s most recent member, Henrique Cambraia, that the farm pivoted and took a strong focus on specialty coffee. 
Embracing innovation and technology, hiring studied professionals and utilizing resources available from a country known for coffee production, Henrique furthered an operation that is as organized and successful as we have seen. 
This particular coffee is quite fun. It is an experimental process done by the farm manager Fabricio Andrade. Essentially, while the coffee is still in cherry form and laying on the patio, the cherries are piled up in multiple mounds. These mounds get to be around 2 to 3 feet high and then a temperature gauge is placed in the middle. What Fabricio is monitoring is the heat index of the mound. In some way, the mound acts like an oven with the interior of mound increasing in temperature. This further heightens the level of fermentation occurring within the coffee but can reach a point where it is counter productive. Thus, once the mound reaches 85 degrees Fahrenheit, the mound is deconstructed and the cherries are laid flat on the patio to cool back off. Once cool the process is repeated and then repeated over and over until there is little to no moisture left in the cherry. 
On the cupping table we were attracted to the increase in body that seemed to be exhibited above the other coffees from the farm and also the unique winey or rose like flavor that was being demonstrated.