Grown in the Campo das Vertentes, this Brazilian coffee is an approachable way to dive into specialty coffee. The anaerobic process, which consists of fermenting raw beans in oxygen deprived barrels for 72 hours, gives that coffee its strawberry flavour and its silky smooth texture. Prepared best as a pour-over, this mind-bending experience is sure to taste just like your next new favourite coffee. Don't forget to share with your friends.
The history of Jaguara commenced in 2001 with Antonio Wander, an agronomist and researcher, along with two agronomist friends, who ventured into planting coffee for the first time. In 2013, the reins of the farm were passed to André Luiz, Antonio Wander's son, and Natália. They embarked on a journey of innovation, employing sustainable planting techniques to maximize the utilization of natural resources.
Nestled in the Campo das Vertentes, a region steeped in historical gold significance, the 90-hectare Jaguara farm specializes in the cultivation of natural coffees. These coffees are characterized by delightful notes of chocolate, plum, and an exceptional sweetness.