Camocim is an organic certified farm of some note in Brazil; every farmer I speak with from Cerrado to Sul de Minas knows of it, and their production is much sought-after. It might seem confusing, but Moka is what they call Peaberry in Brazil, just as they call it Caracol in Central America. Camocim Farm is in Espirito Santo, a coastal state north of Rio and to the west of Minas Gerais. In fact, it is not far from the Matas de Minas region where our Fazenda Brauna coffee is grown. Espirito Santo has a lot of arabica production, but also has a good low altitude region in the northern part for robusta. That does not concern us though, and "good" is a relative term when speaking of robusta, especially the rancid Brasil Conilon type. Camocim is a true Estate coffee that turned to organic production in 1999 under the ownership of Henrique Sloper Araujo. But the diverse environmental character of the farm, it's garden-like appearance, dates to the original owner in the '60s who planted exotic Pinus and Eucalyptus varieties, as well as Jacaranda. The farm is situated at 1100 meters and is near the famous Pedra Azul (Blue Mountain) monolith, a well-known land feature in Espirito Santo. This farm grows Catucai, Bourbon, Icatu and Catuai, and this lot of Moka Peaberry is a blend of these cultivars. The Camocim coffee is unique in the processing too; they use no water in peeling the skin off the cherry, nor it removing the fruity mucilage from the parchment layer that coats the green bean. Once it is dried, they allow the coffee to "rest" (reposo) for 3 months, much longer than the average 20-30 days at most farms. The result can be seen in the green coffee: a variegated and ruddy appearance that might, to the neophyte, seem like a mark of low quality. It's not. And given their special process methods, and the international competition to buy their coffee, we pay a healthy premium for our special lots from them; the Moka, the Bourbon and the Jacu. This lot was prepared just for us, and has as it's main feature a very thick, waxy mouthfeel, low acidity, good nut-to-chocolate tonality from the roast, and some floral-herbal hints and aromatic wood notes. I found a wide range of roasts that perform well here, but FC to FC+, just at the verge of 2nd crack or a few snaps into it, had greater intensity. The cup comes to life as it cools, and it's worth mentioning that I pulled some remarkable single origin, single farm espresso shots from this Moka lot on my Andreja.