Brasil - Fazenda Jatoba
Origin : Brasil
Region : São João do Manhuaçu, Minas Gerais
Farm : Jatoba
Cultivar : Catucai, Yellow Catucai
Altitude : 900 - 1 300 masl
Process : Natural
Taste notes : Fudge, Hazelnut and Cane Sugar
Are you a long time fan of our Origine series? Do you exclusively drink La sève or L’ours noir, happy in the comfort of familiarity? Well, if there has ever been a coffee that could convince you to initiate yourself to our Récolte series, the Fazenda Jatoba is without hesitation the perfect coffee for such a transition! We’ve roasted this coffee slightly darker than most of our single-origin coffees for this exact reason: for it to serve as an ideal transitive coffee.
In our selection process, we were pleasantly impressed with this coffee’s ability to shine even at a slightly darker roast. The coffee doesn’t easily develop roasty or smoky flavors, instead developing even more of its cocoa, chocolatey richness and nutty taste profile. Expect a very sweet cup of coffee, with flagrant nutty aromas very reminiscent of hazelnut. And with a strong presence of cocoa aromas in the mix, it’ll truly feel like you’re drinking a Moka, even without actual chocolate added to your drink!
This coffee will make for a wonderful milky beverage, like a latte or a cappuccino, with still a ton of intensity standing its ground.
The Fazendas Dutra estate has been an expanding family-run farm for two generations. Currently run by brothers Ednilson and Walter Dutra, this quintessential duo has been cultivating coffee all their lives. Their father, Don Dutra, began his coffee growing adventure with 1 hectare, and expanded it gradually, to eventually own a total of 500 hectares. Honorably, the different parcels of land comprising Fazendas Dutra still hold the original names of the individual farms that were absorbed in the expansion.
Ednilson and Walter lost their father when they were still young, to an accident on the farm, but they have dedicated themselves to continue operating Fazendas in honor of Don Dutra. Walter handles day-to-day production and PR, while Ednilson is the commercial manager. Together, they continue to grow their domain year-to-year.
Like most Brazilian coffees, mostly for climate reasons, this coffee was processed naturally. Brazilian naturals often have a very distinctively different taste profile from common naturally-processed coffees. Due to a combination of climate, altitude and cultivars, Brazilian naturals tend to be much less fruity, instead leaning more on the side of nutty, rich and sweet. The natural process also adds a ton of texture to a coffee, giving it a very heavy mouthfeel. The cherries are dried on patios for 12-25 days, after which they are pulped and washed.
Brewing parameters :
Dry coffee : 18.5 grams
Wet weight : 41 grams
Time : 29 seconds
Water temperature : 200° F (93° C)