Gael – Brazílie

This is a very interesting lot of coffee from the Jaguara farm. This particular lot is named after Natalia and Andre's second son Gael who was born in 2021. This is a coffee where the cherries were fermented anaerobically in a closed environment for 46 hours before being dried. This coffee is cupped with lactic characteristics, tropical fruit, and some florals.

Jaguara is a farm that we have built a strong partnership with over the last 5 years of working together. At Jaguara they pay a lot of attention to sustainable practices, the environment, and social benefits for their workers. They mapped out the quality potential in 2015, and are now investing in improving the flavors. The flavour-intense and balanced nature of this coffee made it stand out as a good and solid, familiar Brazil that could be utilized for various uses.

The farmers are concerned about sustainability, using technologies that cause low environmental impacts, using different cultivars, integrated weed management, pruning, and other techniques. The nutrient balance is supplied with organic compounds associated with rock minerals.

All the coffees are naturals, picked partly by hand and part by machine. They have a cement patio, they also dry coffee using a heated drying box, and also now have raised beds. This coffee has red fruit with subtle florals and good sweetness.

Processing: Anaerobic Natural