Brasilia Fazenda Dutra Organic

A family-run farm since the 1950s, Fazenda Dutra blends tradition with innovation. Brothers Walter and Ednilson continue their father's legacy, creating award-winning coffee interwoven with avocado trees and preserved forests. The result? A smooth, nutty cup with a touch of eucalyptus freshness—ideal on its own or as a base for your custom blend.

The Producer

Fazenda Dutra is a family run and owned coffee farm in São João do Manhuaçu, 300 kilometers inland from the east cost of Brazil. In the 1950s, Jose Dutra Sobrinho inherited a 1-hectare coffee farm that he worked and developed for more than 40 years. He embraced the 1986 price crisis as a moment to “work even harder” and intensify his passion for coffee, and he continued to purchase land and expand the farm.In September 1999, Jose passed away and left the farm to his sons Walter Cesar Dutra and Ednilson Alves Dutra, who take very seriously their responsibility to their family and their father’s legacy.

They have invested in their coffee education, including attending Illy’s Coffee University, and equipped with new knowledge they have participated in competitions, won more than 80 prizes and continue to improve the quality of their coffee. Fazenda Dutra´s coffee trees are interwoven with avocado trees, and the remaining acreage is both preserved native forest and cultivated eucalyptus, which is used during the harvest period and in drying machines. The farm has 50 full-time employees, employs an additional 250 workers in the off season and provides 600 jobs during the harvest period.

• Espresso: about 18g in, 36–40g out in 25–30 seconds
• V60 / filter: 15g coffee to 250ml water just off the boil
• Cafetière: 30g coarse ground to 500ml water, steep for 4 minutes
• AeroPress: 15g to 200ml water, steep 1–2 minutes, then press
• Pick your grind under Grind above, or choose whole bean if you grind at home

• Whole beans taste best within 4–6 weeks of roasting
• Ground coffee loses its aroma faster, so use it within 1–2 weeks of opening
• Reseal the bag or use an airtight container, and keep it somewhere cool, dry and out of sunlight
• Skip the fridge: moisture and smells dull the flavour