ADVENT CALENDAR #1

Jaguara

For the first week of Christmas, we're bringing you a Natural Brazilian coffee. A sweet and jammy cup produced by Natalia Moreira and Andre Garcia in Goiás. Natalia's years of experience on her family's farm, alongside Andre's work as an agronomist, leads to a very calculated approach to coffee production.

The first coffee will reveal jammy berries and dried fruit are backed up by a brown sugar sweetness, before a lingering and delicately spiced finish in the cup.

Producer
Natalia Moreira

Varietal
Acaia

Process
Natural

#1 Jaguara

Natalia Moreira

Jaguara is a project by Natalia Moreira, her husband Andre Luiz Garcia and their son Benicio Garcia. Natalia has worked in farming for many years, coming from a family of coffee producers. The land was initially planted with coffee in 2001 by the previous owners, before Natalia and Andre purchased the farm about 10 years ago. Since then they have invested heavily in producing quality coffee, utilising Andre’s experience as an Agronomist and researcher at the Procafé. The high altitude, in Brazilian terms, of 1040 masl, and rich volcanic soils are precursors of excellent quality, and Andre’s work with Procafé alongside Natalia’s generational experience mean that Jaguara capitalises on this in a way that’s unusual for Brazil. Carefully chosen varietals are pruned, fertilised and tended carefully, before being manually picked in order to process only ripe cherries, maintaining a clean and sweet final cup.

#1 A sweet and rich coffee

Innovation and flavour creation

This lot is processed as a natural, with ripe cherries dried carefully on raised beds, again rather unusual for Brazil, where concrete patios dominate. Natalia and Andre process almost all of their coffee using the natural method, and have honed several different drying methods, including patios and mechanical silos. They have also recently begun experimenting with anaerobic fermentations before drying, again illustrating their commitment to innovation and flavour creation. The more traditional processing of this lot leads to an elevated Brazil profile, with soft jammy fruit notes and a brown sugar sweetness followed by a lingering sweet and slightly spiced finish, a perfect coffee for Christmas.