Fazenda Jacu Lugar Tijuco is located in the Cruzeiro da Fortaleza municipality to the east of Chapadão de Ferro. Maria Soraia Guimarães began cultivating coffee twenty years ago when she heard that the elevation was favorable to producing high quality coffee.
This coffee has impressed us with flavours of blackberry, plum, tropical fruits and nougat.
The sweetness is medium and the acidity levels are slightly higher than typically seen in Brazil. A moderate level of funk adds to the complexity of this cup.
Maria Soraia focussed on her post-harvest techniques over the years which improved the cup quality of her coffee. This lot of Arara coffee underwent natural processing. Arara is a natural cross between Obatã and Yellow Catuai discovered in 1988 in the Parana region of Brazil by an agronomist named Francisco Barbosa Lima. The trees are productive and resistant to both drought and leaf rust, making the variety attractive from an agronomic perspective as well as presenting tasty characteristics in the cup.
Fazenda Jacu Lugar Tijuco is part of the Minas Coffee Origins project. Controlled Origins are the product of the terroir produced in a demarcated area by the soil, climate, and topography characteristics combined with the production traditions of coffee growers. To guarantee its authenticity, the coffee must be produced following the official production process and controlled by an officially recognized association committed to help growers and the development of the coffee region.
The Cerrado Mineiro region, located in northwest of Minas Gerais State is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer is followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process
Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.