Here's how we brewed this exclusive coffee from the family farm of World Barista Champ, Boram Um. This Brazil natural was roasted in Calgary, Canada by Rosso Coffee.

In 2023, Boram Um became the first World Barista Champion to win using a coffee produced on their family farm. After his father, the son of South Korean immigrants, purchased an abandoned coffee farm in Brazil, Borum entered the industry and is now at the forefront of elevating Brazilian coffee to the world. This round and balanced natural process was sorted both before and after roasting to ensure impeccable quality control. We tasted yellow plum, nougat, dark berries, and hazelnut.

🌎 Origin: Minas Gerais, Brazil

🌞 Process: Natural

🔬 Variety: Paraiso MG2

⛰️ Elevation: 1,200 - 1,500 MASL

🔥 Roast: Medium-Light

Brew Recipe for Rosso Fazenda Um Paraiso MG2

Using Stagg X Dripper


22.5g of Fazenda Um Paraiso MG2

350g of water



1. Measure and grind coffee at a medium setting

Measure out 22.5g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with SSP Burr / 4.1 on Ode with Gen 2 Burrs, which is about 3.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.3 and 6 - and note that the inner ring was set to +1 at 5.3 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g of water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g, and agitate with 10 swirls. The total brew time varies, but we’re aiming for between 2:45  - 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of yellow plum, nougat, dark berries, and hazelnut.



20g of the same coffee

40g of water at 201°F

1:2 ratio

30 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  201°F.

4. Grind your coffee

We suggest a brew time of 30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 30 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!