Jaguara PB - Brazil - Espresso - Extended Fermentation Natural Coffee

TASTE NOTES
Pineapple, Brazil Nut, Dark Chocolate

VARIETAL
Mixed Peaberry

PROCESS
Extended Fermentation Natural

ALTITUDE
1040 masl

Jaguara is the farm and exporting company owned by Natalia & André Luíz Garcia. Predominantly, we buy large volumes of their varietal blend of Yellow Catuai, Acaia, and Mondo Nova, which we use for our Circles coffee. We’ve always been impressed with their ability to produce incredibly high quality coffee at volume, alongside small experimental microlots like this. This particular coffee is a Peaberry, a mutation that means rather than two seeds forming inside of the coffee cherry, one seed develops to become a single, more rounded seed. Opinions vary on whether or not Peaberries are a ‘better’ varietal, but in our experience the rounder bean lends itself to a nice even roast, with a punchy flavour profile.

The cherries for this coffee were picked at peak ripeness. They were then floated in water to sort for density, with defects floating to the service and ripe beans sinking to the bottom. Following this, the ripe cherries were placed into barrels that were racked and turned for between 72 and 90 hours. Finally, they were dried on patios with frequent raking to achieve an even drying. The dried coffee was then stored in jute sacks for around 18-22 days to stabilise moisture activity, before being taken to the dry mill to be hulled and polished. It is here that the Peaberry beans were separated out using specialised equipment.