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Olhos D’Agua

Typically sweet Brazilian notes of chocolate and toffee are contrasted with a fresh note of black cherry.
  • Fresh crop from the Cerrado Mineiro region.
  • Part of the Bioma Cafe project, focussed on the sustainable production of speciality coffee.
  • Naturally processed Red Catuai varietal.
  • Notes: Chocolate, Cherry and Toffee.

Expect notes of:




About the coffee

Olhos D’Agua

Marcelo Assis Nogueira’s passion for coffee was instilled by his father, who worked on coffee farms all his life to support his family. From here, Marcelo went on to study Agriculture, graduating in 2001 and immediately being hired by the Ferreira family as a technical manager. As an experienced group of rural producers from Minas Gerais, the Ferreiras saw great potential in Marcelo, and eventually decided to go into business together. They found the ideal terroir for their shared farm just outside the town of Olhos D’Agua, in the Cerrado Mineiro region.

Today, the farm is mainly run by Marcelo and his family. They have begun to focus on sustainability, and Marcelo and Flávio Márcio Ferreira recently founded Bioma Cafe together, a company focussing on the sustainable production of specialty coffee. They keep biodiverse landscapes at their farms, and avoid monoculture by growing species such as avocado, helping to create healthy soils and biodiverse animal populations.

This lot of natural Red Catuai from Fazenda Olhos D’Agua is a very classic and clean example of a Cerrado Mineiro coffee. Waves of heavy sweetness and a light pleasant dryness are reminiscent of chocolate and toffee, while a crisp acidity punctuates the cup with a note of fresh black cherry.

About the coffee

Cerrado Mineiro

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade (80+) and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produce 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

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Producer Marcelo Nogueira
Region Cerrado Mineiro
Altitude 1160 masl
Varietal Red Catuai
Process Natural
Harvest August 2019


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

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