Brazil 'Marmelada' Microlot by Fazenda Jaguara


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Suitable for   

Farm: Fazenda Jaguara

Region: Minas Gerais

Altitude: 1,040 meters above sea level

Varietal: Yellow Catuai

Process: Natural with 72 hour anaerobic fermentation

Flavours of: Marmalade, Grapefruit, Hazelnut


This specialty microlot was produced exclusively for Espresso Workshop by our friends Andre and Natalia, the husband and wife team that own and run Fazenda Jaguara. This yellow catuai was picked manually, processed by natural anaerobic fermentation and dried on the patio for 10 days and another 15 in African beds, absorbing all that warm Brazilian sunshine and creating a delicious fruit driven coffee.