This coffee is produced by our longtime partners at Jaguara Coffee, one of our main suppliers in Brazil. They continuously invest in their production to improve the quality of their cup.

When we first cupped this lot, we thought the acidity was beautiful, as well as the many layers and creamy texture.

Processing: Extended Fermentation Natural

Origin: Natália Moreira Brito

Natália is a key partner and supplier in Brazil, managing both her own farms and the exporting company that sources coffee from other regional producers. A second-generation producer, cupper, and trader, she also oversees her business and continuously refines her production methods. By experimenting with different fermentation and drying techniques, she produces a diverse range of coffee profiles.

When we met Natália, she was initially involved in the commercial market but wanted to add more value to her operations. She embarked on a journey to discover the smaller, lesser-known producers in her region with high potential. Since then, she has developed relationships with many quality-oriented smallholders and supports them in their specialty production.

Toca da Jaguara is the name of the farm Natália recently acquired. Here, she works alongside her father, who has not previously been directly involved in coffee production; it was her grandfather that she inherited her passion for coffee. Together, they have produced some of the most beautiful lots we have seen in this area. One remarkable aspect of this farm is the variety of coffee profiles she achieves on such a small plot of land (by Brazilian standards).

Natália has some exciting plans for her newly acquired farm: she hopes to build a silo and fermentation tanks in the near future.

Impact

Natália Brito is on a mission to provide the best coffees from the Jaguara region. With extensive experience in the industry, she is heavily involved in the entire production process, from harvest to delivery.

Natália actively contributes to product development and has seen a significant increase in quality. This has allowed her to scale the production of specialty coffees, expand the market further, and help producers benefit from higher premiums. She now sources a greater range of complex, unique Brazilian coffees that are very different from what is typically associated with the region.