This particular lot is one of several coffees that has been anaerobically fermented at the cherry stage. We found this coffee to be funky with candy like sweetness.
At Jaguara they pay a lot of attention to sustainable practices, the environment, and social benefits for their workers. They mapped out the quality potential in 2015, and are now investing to improve the flavours. The flavour-intense and balanced nature of this coffee made it stand out as a good and solid, familiar Brazil that could be utilised for diverse uses.
The farmers are concerned about sustainability, using technologies that cause low impacts on the environment, using different cultivars, integrated weed management, pruning and other techniques. The nutrients balance is supplied with organic compounds associated with rock minerals.
All the coffee are naturals, picked partly by hand and part by machine. They have a cement patio, they also dry coffee using a heated drying box, and also now have raised beds. This coffee has red fruit with subtle florals and good sweetness.
Jaguara farm had its beginning from a trio of friends (Antonio Wander, Rubem Carlos and Rubem Murilo).They planted the first coffee trees in 2001 in the Campo das Vertentes region. The name of the farm is due to an important Quilombola community surrounding the farm, named Jaguara. The farm now belongs to Andre Luiz Garcia, his wife, Natalia Moreira and their son Benicio Garcia. Who bought the farm from the previous owners, Andre and Natalia work together to develop the farm, supporting each other with their strengths in different areas of coffee production.
André is an agronomist, and researcher at Procafé Foundation specializing in pruning and producing coffees. The farm is situated next to Sao Joao del Rei, a very important historic town in the colonization of Brazil and famous due to the gold mining and have historically not had the tradition of coffee production. With a predominance of mountains at high altitudes (for being Brazil) the coffee trees have adapted very well.
The soil type on the farm is red/yellow, volcanic with medium texture typical of the savanna region. They are growing Acaia, Yellow Catuai, Yellow Catucai and Mundo Novo. Andre’s work with Procafe gives him good insight into varieties and how they can be grown on his own farm. They are only processing coffee as Naturals, but are young and adventurous with experimenting within this realm of processing.
The cherries are mechanically and handpicked at Jaguara.
These coffees are naturally processed. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter. The coffees are picked when evenly ripe, and hand sorted for over and under ripe cherries before drying on the patio. They continue picking out all the defective coffee cherries they can find during this period.
They are drying their coffees in the mechanical dryer, on the patio, in boxes with heated air and on raised beds.