Brazil
Jaguara COE
Jaguara COE
Specifics
| Region | Campo des Vertentes |
|---|---|
| Farm | Sitio Beija Flor |
| Producer | Natalia Brito & Augusto Borges |
| Elevation | 1400 masl |
| Varietal | Arara |
| Weight | 30 kg |
| Available | 0 bags |
| Status | spot - scss |
| Arrival | January 2026 |
Preparation
| Certification | Carbon Neutral Farm |
|---|---|
| Process | natural |
| Drying | african beds, dryer |
| Grade | 15-18 Scr. |
| Liner | GrainPro |
Sensory
| Profile | wild |
|---|---|
| Notes | marmalade, pineapple, grape |
| Target Score | 87 |
Located at Mantiqueira de Minas region, one of the most awarded regions in Brazil, at the top of the mountain in the municipality of Campanha, Sítio Beija Flor was created as an exclusive project that started in 2021, of two families who met through the specialty coffee: Natália and André and the friend and producer Augusto Borges.
The strategically chosen area of 20 hectares, has an average altitude of 1400 meters, combined with an environmental reserve of 50% of the total area with wild animals and water.
A dream that was born together with the desire to produce rare and differentiated coffees combined with technique, experience and sustainability.
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The history of Jaguara commenced in 2001 with Antonio Wander, an agronomist and researcher, along with two agronomist friends, who ventured into planting coffee for the first time. In 2013, the reins of the farm were passed to André Luiz, Antonio Wander's son, and Natália. They embarked on a journey of innovation, employing sustainable planting techniques to maximize the utilization of natural resources.
Nestled in the Campo das Vertentes, a region steeped in historical gold significance, the 90-hectare Jaguara farm specializes in the cultivation of natural coffees. These coffees are characterized by delightful notes of chocolate, plum, and an exceptional sweetness.
Jaguara has been a hub of creativity and progress, witnessing the inception and implementation of numerous projects. The synergy of knowledge and dedication bore fruit in 2019 when, for the first time, they entered the Cup of Excellence contest. One of their micro-batches secured the fifth position among the best Brazilian coffees, boasting an impressive score of 90.47 points.
The farm consistently engages in quality-driven initiatives, with a pronounced emphasis on various fermentation processes, including anaerobic and aerobic methods. They experiment with fermenting coffees in barrels, polypropylene bags, drying boxes, and fermentation tanks, resulting in the creation of distinct and exotic flavors.
