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Brazil: Jaguara PB - Extended Fermentation

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I koppen: Runda smaker av plommon och skogsbär med mycket sötma och toner av marsipan och mjölkchoklad. 

Koppning: 88 poäng

Munkänsla: Rund, krämig.

Botanisk variant: Yellow Catuai

Process: Natural - Extended Fermentation (bärtorkat - längre fermentation)

Producent: Natalia & André Luíz Garcia

Gård: Jaguara Farm

Växthöjd: 1040 möh 

Region: Campos Das Vertentes

Background:

Jaguara farm is owned by Natalia & André Luíz Garcia and began in 2001. Andre has a deep history in coffee, as an agronomist and researcher at the Procafé Foundation that specializes in the pruning and production of coffee. Coffee was in Natalia’s life since she was born. She says she could tell the coffee price by whether or not she got a Christmas present that year. Her family’s experience of extreme financial instability scarred them, and they advised Natalia against working in coffee. But for Natalia, it was meant to be.

The name Jaguara comes from both the feline and a quilombolacommunity in the area.

Peaberries are beans that occur as a result of a natural mutation, inside a coffee cherry, where one ovule fails to pollinate. This results in extra space for the single developing seed. Within this space, a larger and rounder seed grows inside. This is a peaberry.