BRESIL Jaguara ANAEROBIE

🍇 Brazil – Fazenda Jaguara
Red berries and grapes, born from a patient fermentation in the heart of Minas Gerais.

Technical sheet

• Country: Brazil
• Region: Sul de Minas, Minas Gerais
• Farm: Fazenda Jaguara
• Producers: André Garcia & Natalia Moreira
• Altitude: 1,100 m
• Variety: Yellow Bourbon
• Process: 48-hour anaerobic fermentation in barrels
• Drying: 21 days on a cement patio, then 15 days resting in wooden boxes
• Harvest: 2025/26, selective picking
• Screen size: 15/18
• SCA score: 85.5
• Tasting notes: Red berries / Grapes
• Roast profile: Omni

The terroir
Jaguara’s story began in 2001, when Antonio Wander, an agronomist and researcher, decided to plant coffee for the first time with two agronomist friends. In 2013, his son André took over the farm with Natália. Together they grow 90 hectares on well-drained, acidic soils fed by many crystal-clear springs, with an average temperature of 22 °C.

What struck me most is their commitment: in six years, they cut their use of agrochemicals by 80%. Naturally pest-resistant varieties, pruning to let the sunlight in, biodiversity encouraged in the plots and in the soil, natural fertilisers… They even keep swarms of native bees, which act as natural indicators that no harmful insecticides are present.

The process
The Yellow Bourbon cherries are hand-picked selectively by a team of 15 pickers. They then ferment for 48 hours in sealed barrels, before drying for 21 days on a patio and resting for 15 days in wooden boxes.

In the cup
A cup driven by red berries and grapes, full of fruity indulgence.