Brazil Fazenda Jaguara

Fazenda Jaguara

This lot comes from Fazenda Jaguara, a 90-hectare coffee farm located in São João del Rei, Campo das Vertentes, Minas Gerais. Once known for its gold reserves, this region is now prized for its coffee production. The farm sits on red and yellow volcanic soil with a medium texture, characteristic of the Brazilian savanna.

Jaguara has been part of the Garcia family's history for generations. It was officially founded as a coffee farm in 2001 by three friends: Antonio Wander Garcia, Carlos Murilo, and Rubem Murilo. The farm was named after a prominent Quilombola community in the region.

In 2013, the next generation—André Luiz Alvarenga Garcia and Natália Brito—took over, bringing innovation to the farm with sustainable planting and processing techniques. By maximizing natural resources and experimenting with fermentation and drying methods, they have developed a diverse range of coffee profiles.

André is a third generation producer. He is an agronomist and researcher at the Procafé Foundation, specializing in pruning and producing coffees. His wife, Natália, a second generation producer, is an expert Q-grader and professional trader. Together, they lead the farm, combining their expertise to enhance production quality and sustainability. Both are on a mission to provide the best coffees from their fazenda. With extensive experience in the industry, they’re both heavily involved in the entire production process, from harvest to delivery.

At Jaguara, sustainability is a priority. The farm focuses on low-impact farming techniques, including integrated weed management, pruning, and the use of organic compounds combined with rock minerals to maintain nutrient balance. After mapping the land’s quality potential in 2015, they have been continuously investing in enhancing flavors and refining their processes.

But sustainability isn’t just about the land—André and Natália are just as committed to their workers. They prioritize fair working conditions, social benefits, and initiatives that support the overall well-being of their team, ensuring that everyone involved in the process thrives alongside the farm.

All their coffees are naturals, picked partly by hand and part by machine. This specific lot has been dried on a cement patio for 10 days and then a further 15 days in the drying box. The producers have invested in African Beds in order to improve the future quality and cupping result.