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Bold aromatics, dark chocolate, Turkish delight & shortbread
Roasting Brazilian specialty-grade anaerobic naturals presents a unique and exciting challenge for coffee roasters. The anaerobic fermentation process creates a distinctly fruit-forward and nuanced flavour profile. The beans are lower in density due to this processing meaning they do not require a long soak time for the heat to permeate fully to the centre of the beans. However, it's important not to rush the profile to avoid underdevelopment or scorching.
We strive to skillfully showcase these more intense, unusual characteristics while maintaining a harmonious balance of acidity and sweetness. This coffee is best enjoyed black and a more adventurous option for any espresso drinkers.
In São João del Rei, Jaguara farm is a vibrant place where Andre and Natalia have created a diverse range of coffee profiles by experimenting with various fermentation and drying methods. Since 2015, the couple have been on a mission to elevate the cup quality of their coffee to new heights.
Andre is a specialist in coffee production and agronomy, with expertise specifically relating to pruning. He and Natalia place great importance on sustainable practices and environmental responsibility, using techniques like integrated weed management and balancing soil nutrients to achieve this goal.
This single variety lot is an uncommon coffee variety that is gaining popularity. Prized for its high scoring cup, Arara is known for its bright acidity, floral aroma and notes of sweet red fruit and citrus. Another key advantage is Its remarkable resistance to coffee leaf rust and bacterial blight, combined with high yield
Altitude: 1040m ASL
Processing: Anaerobic Natural
Region: São João del Rei, Campo das Vertentes, Minas Gerais, Brazil
Producer: Natalia & André Luíz Garcia of Jaguara Farm