LOT 1
PRODUCER: Carlos Abel Dutra Garcia
FARM: Sítio Família Garcia
INSTAGRAM: @carlosabeldutragarcia
LOCATION: Matas de Minas, Alto Caparaó | MG
ALTITUDE: 1170 masl
VARIETY: Catucaí 785/15, Yellow Catuaí 2SL, Yellow and Red Burbom, Red Catuaí 44, Arara
DRIED: Raised bed
SIEVE: 16up
PROCESS: Jacu Bird Coffee
NOTES: Honey, brown sugar, sugarcane, caramel
ROAST: Filter
LOT 2 - Sold out
PRODUCER: Douglas Ruam Emerick
FARM: Sítio Palmeiras Emerick
INSTAGRAM: @sitiopalmeirasemerick
LOCATION: Caparaó, Martins Soares | MG
ALTITUDE: 1100 masl
VARIETY: Red Catuaí, Yellow Catuaí, Catucaí 785/15
DRIED: Raised bed
SIEVE: 16up
PROCESS: Jacu Bird Coffee
NOTES: Sugarcane, honey, caramel
ROAST: Filter
LOT 3
PRODUCER: Sergio Marcos Viana
FARM: Sítio Recanto do Sauá
INSTAGRAM: @cafesaua
LOCATION: Caparaó, Alto Jequitibá | MG
ALTITUDE: 1200 masl
VARIETY: Red Catuaí 144
DRIED: Raised bed
SIEVE: 16up
PROCESS: Jacu Bird Coffee
NOTES: Caramel, sugarcane, molasses, honey
ROAST: Filter
The Jacuguaçu or Jacuaçu (scientific name Penelope obscura) is a wild bird & endangered species that freely inhabits the Atlantic Forest in Brazil. The most common name in reference to this bird is “Jacu”, a word in Tupi which is an extinct Indigenous Brazilian language. This word in the Tupi language summarizes part of the birds nature as it means "what eats grains”.
The Jacu Bird were once known as a pest to coffee producers as they would attack the coffee plantations, selecting only the best, healthiest and most ripe coffee cherries to eat. The birds themselves don’t have a stomach, only crop and intestines and feed on the soft part of the fruit, the pulp and the skin of the coffee cherry, eliminating the intact coffee beans which results in a natural fermentation of the coffee.
Why is this coffee so rare and expensive? To produce this coffee, farmers need to follow the birds in the coffee plantations, knowing their habits so they can collect the expelled coffee as soon as possible to start the cleaning and drying process. The production of this coffee is done entirely by hand, requires a significant amount of walking and hard work when considering the small amount of product.
A special mention to the three producers of this limited edition coffee, Carlos Abel Dutra Garcia (Sítio Família Garcia), Douglas Ruam Emerick (Sítio Palmeiras Emerick) and Sergio Marcos Viana (Sítio Recanto do Sauá).