Uno Push

Dark Plum | Hazelnut | Dark Mascovado | Deep & Grounding

Adolfo Henrique had funnelled every spare real into Fazenda Passeio’s processing infrastructure: fermenting rooms, precision milling, 4,000 square metres of concrete drying terraces, temperature-controlled rotary dryers. Nothing went into the farm vehicle. When Joey and Michael visited in 2013, their tour of the estate was conducted in a battered Fiat Uno that required passengers to disembark and push on the steeper inclines. There are several.

Details

• Origin: Brazil · Alfenas · Sul de Minas · Fazenda Passeio · 1,200m
• Variety: Catuai
• Producer: Adolfo Henrique Vieira Ferreira
• Process: Natural — whole cherry dried on concrete terraces; concentrated dark fruit sweetness and depth
• Roast: Medium · Espresso
• Best for: Espresso, Long Black, Flat White, Latte

The Story

Adolfo Henrique — known in Brazil’s speciality circles as “O Professor” — built Fazenda Passeio around a single conviction: quality lives in the processing, not the marketing. The same farm produces our Uno Push handbrew at light roast, where the natural process reads as crisp apple and hickory. At medium espresso roast, the fruit deepens: cherry becomes plum, brightness becomes depth, and the hazelnut character that was background noise moves forward.

The processing infrastructure Adolfo built — the terraces, the rotary dryers, the milling equipment — is what makes that precision possible across both roast levels. The Fiat Uno, meanwhile, continues to serve. Priorities.

In the Cup

Black: Dark plum leads — sweet, deep, and ripe. Hazelnut grounds it with warm nuttiness. Dark mascovado sugar on the finish: molasses and brown depth, long and slow.

With milk: The plum softens into dark caramel; the hazelnut becomes praline. Rich and warming — a genuinely good everyday flat white.