If you read the Moka (Peaberry) review, I might be repeating part of this farm information: 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. Camocim Farm is in Espirito Santo, a coastal state north of Rio and to the west of Minas Gerais. 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. 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. In fact, we are paying a big premium for these coffees, partly for that extra restin g process that results in this odd, variegated appearance to the green coffee! This farm grows many cultivars, but this year we asked them to separate a small, pure-Bourbon lot for us. Bourbon is one of the most traditional arabica cultivars named after the isle of Bourbon (now Reunion) and know for high bean density and good roast characteristics. The trees produce less, which theoretically concentrates more positive flavor compounds into the fruit, into the green seed. This lot has a dynamic cup, brighter than the Moka or Jacu coffees. (In fact, it seemed as bright and vivid as a table of high grown El Salvador coffees I cupped alongside it - not many Brazils would hold up to that feat.) The dry grounds have that character I always look for: sweetness, in this case an almost buttery type. Add water and there is a clear floral-herbal scent: jasmine, sage blossom, and a malty sweetness. In the cup, the body and sweetness are at the forefront, with the sage flower aromatics come through as a secondary attribute in the finish. (Around now, any cupper would be convinced that the ruddy look of the green coffee was completely counter to the great cup quality). As the coffee cools, a honey graham cracker flavor comes to the foreground, and mild orangey notes can be detected.