Aroma and flavor profile: Bittersweet Chocolate, Citrus, Floral Notes, Green Apple, Orange, Red Fruits, Sweet & Sugary, Sweet Bread Pastry.
Altitude: 1100 m
We write 2013 when our co-founder Jan Schuitemaker met Natalia Brito Moreira, when he was a judge for the Cup of Excellence. By then Natalia was working for
a company named Atlantica and she wanted to sell him coffee. Her first question was how many containers he would like to buy, something in specialty coffee is not normal to ask :-)
This microlot from Fazenda Jaguara – Edição Benício 3rd. Edition. Why 3rd. Edition you may ask? Benício is the first child of André and Natalia and such a sweet boy (like this coffee) and this is the 3rd. time we bought this microlot from Jaguara. That’s why we decided to name this microlot from Fazanda Jaguara Edição Benício 3rd. Edition.
The name of the Jaguara farm is due an important Quilombola community, named Jaguara. The farm is situated next to São João Del Rey, a very important historic town in the colonisation of Brazil and famous due to the gold extraction and have never had tradition in the coffee culture.
With a predominance of nice mountains at high altitudes the coffee trees have adapted very well from planting. In 2015, there was the first quality evaluation
of the produced coffee which were identified intense flavours of yellow fruit. Agriculture is part of the family history, where his grandfather, Alexander Capelo Garcia was small a coffee producer, and his father, Antonio Wander Rafael Garcia was an IBC researcher Agronomist in the area of fertility and nutrition and dedicated his whole life to know and produce coffee. Nowadays the farm belongs to André Luiz, the son of Antonio Wander, who bought the part from of Rubem Murilo and Rubens Carlos. André Luiz Garcia is also an agronomist , researcher
at Procafé Foundation specialised in pruning and produce. Andre is married with Natalia Moreira, who is a coffee Q-grader and Trader at Cafebras. Natalia gives Andre’s support on the quality of the farm and they made coffee experiments together every year to try to innovate and develop new coffee profiles. Throughout this story with the coffee cultivation, the family remained united in this activity that generated prosperity not only to them but also to all who have been connected, always seeking respect, humility and dignity . The soil type of farm is red/yellow, volcanic with medium texture typical of the savanna region.