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Brazil Organic Nossa Senhora de Fatima 15+ Zoom

Brazil Organic Nossa Senhora de Fatima 15+

We are super excited to have this coffee back in stock after almost a year missing from our menu.
Flavor Notes: Bittersweet Chocolate, Caramel, and Peanut Butter. This coffee is creamy and sweet.
This is a great choice for espresso blends. It contributes a beautiful creamy body and a hint of spice. Great in a French Press or Drip brewed.
A city roast will give you some floral notes, along with a hint of spice and some subtle stone fruit. Taking it just into the second crack will highlight the fruit and bring in some bakers chocolate.
2 Review(s)

Availability: Out of stock

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Product Description


    This coffee is sourced from a family-owned estate located within the municipality of Perdizes in the state of Minas Gerais, Brazil. Nossa Senhora de Fatima is owned and operated by Ricardo de Aguiar Resende and his wife, Gisele, who are both third generation coffee producers. The estate consists of 395 hectares, of which 235 are planted with coffee, while the rest is preserved with native trees, flora and fauna. Ricardo and Gisele have made environmental protection a priority and invest significantly in reforestation projects. They also produce organic fertilizers from coffee pulp and micro-organisms found on the estate. The estate has housing for workers and a school to ensure a full education for the workers’ children.
Additional Information

    Additional Information

    Type No
    Elevation 950 - 1000 meters
    Farm Ricardo de Aguiar Resende
    Origin South America
    Farmer Ricardo de Aguiar Resende
    City Perdizes
    Region Minas Gerais, Brazil
    Farm Size -
    Coffee growing area 395 hectares
    Processing system Full natural and dried in raised beds
    Variety Acaia, Bourbon, Catuai, and Mundo Novo
    Practices Organic
    Climate ~60 inches rain per year, wet summer/ dry winter
    Soil Type Clay minerals
Product's Review
    1. King of espresso Review by Bruce

      This is an excellent coffee in the Chemex, but this has by far been the best coffee I have found so far for espresso. You have to get it just to 2nd crack. Crema is great. (Posted on 11/1/2016)

    2. Definite resting Review by Michele

      I have defiantly found that 3-4 days rest before grind makes for a much better cup. I French press and pour over. Will be interested to see how it behaves when I start blending after roast and roast together. (Posted on 2/8/2015)

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