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Producer : Natalia & André Luíz Garcia
Location : São João Del Rey
Varietal : Acaia
Process : Natural
Altitude : 1,040m
Pineapple,Mango,kumquat,YuzuFollowing BRAZIL/Capadocia, which we had been selling until the other day, we are pleased to announce the arrival of a limited quantity of coffee from the lineup of Nordic Approach, a Norwegian coffee importer.
This is the first Achaia variety coffee for us.
It has a syrupy texture, sweetness, and a long, fruity finish. It is a well-balanced coffee that you can drink every day and never get tired of it.
The following is an excerpt from the importer's data
Beautiful fruit. Jammy fruit sweetness and super sweet like brown sugar. Syrupy mouthfeel and pleasant aftertaste. Flavor notes of butterscotch, raisins, strawberry jam, nectarine and brown spice.
Jaguara is one of Brazil's major suppliers, and plantation owners Andre and Natalia produce a wide range of profiles by fermenting and drying their coffee in a variety of ways.
This lot is very unique as all the cherries are carefully selected and handpicked.
A farm that we have worked with for over 5 years and have developed a strong partnership with, Jaguara pays a lot of attention to sustainable practices, the environment, and the social interests of their workers. They mapped out their quality potential in 2015 and are now investing in improving flavor. The strength and balance of flavor in this coffee has made it stand out as a good, solid, accessible Brazil with diverse uses.
The farmers are committed to sustainability and use low environmental impact techniques, using different varieties, integrated weed management, and pruning. The nutrient balance is supplied by organic compounds related to rock minerals.
Coffee is dried in a variety of ways, including patios, heater boxes, and raised beds.
I had never worked much in Brazil before, as the country has a well-covered supply in most markets. But it was only after meeting Natalia and talking to her about her family's plantation and the work her husband Andre does as an agronomist that we had the opportunity to do some interesting work, working with people and adding value to producers and customers.
Jaguara Farm began with three friends, Antonio Wander, Rubem Carlos, and Rubem Murillo, who planted the first coffee trees in the Campo das Verteintes area in 2001. The name of the plantation comes from the name Jaguara, an important community in Quilombola that surrounds the plantation. Today, the plantation is owned by Andre Luis Garcia, his wife Natalia Moreira, and their son Benicio Garcia.
Andre and Natalia purchased the farm from the previous owner and have been developing the farm while supporting each other in their respective fields of expertise. Andre is an agronomist and researcher at the Procafe Foundation, specializing in pruning and coffee production.
The plantation is located next to São João del Rey, a town historically important in the colonization of Brazil and famous for its gold mining, which historically had no tradition of coffee production.
Because Brazil has many high altitude mountains, the coffee trees are very well adapted. The soils of the estate are red and yellow volcanic, of medium texture typical of savanna areas. They grow Achaia, Yellow Katsuai, and Mundo Novo.
André has a good understanding of the varieties and how they can be grown on his farm through his work at Procafe. They refine only natural, but are young and adventurous in their experimentation in this refining area.
At Jaguara, cherries are harvested by both machine and hand picking.
These coffees are processed through natural refining. This process usually gives the perception of sweet coffee, and this is because the fermenting microorganisms create compounds called esters that are absorbed by the seeds. These esters survive the roasting process, and the aroma precursors created in the caramelization process of roasting make this coffee seem sweeter. The coffee is harvested uniformly ripe, and overripe or unripe cherries are sorted by hand before drying on the patio. They also pick all defective coffee cherries during this process.
Coffee is dried in mechanical dryers, patios, warm air boxes, and raised beds. Translated with www.DeepL.com/Translator (free version)
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