Description of Coffee Bean Flavor in Brazilian Fazenda Jaguara Manor

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Fazenda Jaguara

Farm history

In 2001, on a trip with friends, the first coffee trees were planted in the Jaguara area. It is located on Royal Road near Sao Joao Del Rei, a city with a rich history of Brazilian colonial rule and gold mining, but no tradition of growing coffee. Surrounded by smooth mountains, coffee trees have adapted well since they were planted.

Coffee processing system

It is only when it is most mature that it is selectively harvested by hand. The fruit is placed in a container to rest and the fermentation process begins. Under strict control of temperature and light, they are stored in these containers and then laid on polished concrete terraces. The coffee is raked until it is semi-dry. Then collect the coffee and put it in the volcano until the humidity reaches 11.5%. After drying, recuperate in the rest box for 40 days, then peel off.

Pay attention to quality

Crop management, harvest and post-harvest procedures are carefully followed by the owner, who is also an agronomist, engineer and researcher in the production of professional coffee.

Brazil COE 2019

Farm name: Fazenda Jaguara

Farmer / representative. Andre Luis Alvarenga Garcia

Score 90.47

Height 1000masl

City: s ã o Jo ã o del Rei, MG

Production area: Campo das Vertentes

Brazil plans to finish fifth in COE in 2019.

Coffee features: jackfruit, mango, wine, grapes, cherries, strawberries, tropical fruits, figs and plums, fresh raisins, passionfruit, cocoa, jaboticaba, BlackBerry

Rich aroma, tartaric acid, malic acid, lively

Acidity silky, sweet, persistent, coriander seeds

Variety: Yellow Catuai

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