Jaguara isn’t just a farm — it’s also the name of Natália and André’s export business, sourcing standout coffees from across their region. Longtime partners and one of our key suppliers in Brazil, the Jaguara team are constantly refining their craft.

The farm’s story began in 2001, founded by three friends in Campo das Vertentes and named after a local Quilombola community. Today, it’s run by André, Natália, and their son Benicio.

This peaberry lot was naturally processed, with 40% of the cherries hand-picked and carefully dried in a drying box — a reflection of Jaguara’s ongoing pursuit of quality.

Flavour Notes: Almond Butter, Milk Chocolate, Caramel

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.