Many will know about Jaguara, a farm and exporter nestled in the Campo das Vertentes, Brazil. A partner and friend of Nordic Approach, run by Natália Brito and André Garcia. The inspirational venture, Jaguara, has built a reputation for exceptional farm care, experimental processing and a relentless focus on quality. After working closely with them for years, these exceptional lots are the fruit of that long-standing collaboration.
Some of the best coffee is named after Natália and André’s sons—Gael and Benicio—and their personalities shine through in the flavour profiles. Benicio is often described by Natália as “a sweet, sweet boy”, while Gael is “a little crazy sometimes”. Both of the boys love being on the farm, they love drying coffee on the patios and beds, they love being around the people on the farms. Each year, when we cup through some of the extended fermentation microlots with Natália, we pick coffees together to name after the boys. Benecio is sweet, sugary and lingering, while Gael is more wild, funky and fruit forward!
What Makes These Microlots Stand Out
Roasters often tell us that Gael and Benicio don't taste like your usual Brazilian coffees—and that's exactly the point. In our experience not all fermentation is the same, and a really well processed fermentation provides nuance, it’s distinct, side-by-side you can see the subtle difference in intensity of sweetness and the type of fruit.
These are vibrant, fruit-forward coffees, far removed from the more traditional Brazilian flavour profile. Their standout qualities are the result of deliberate processing and meticulously selective cherry picking, combined with Jaguara’s unwavering commitment to quality.
Gael is bold, funky and intense—typically the result of more experimental fermentations (including barrel fermentations) and drying techniques like heated boxes (allowing a thick cherry layer in the drying bed). The result? A cup that’s as vivid and fruit-driven as Gael’s own energetic personality.
Benicio, by contrast, is the more refined of the two. Cherry fermentation is slower and carefully controlled, then dried slowly on raised African beds. This process results in a sweet, layered profile with a refined acidity and more delicate notes of red fruit. Whilst still to be considered a “fruit forward” lot, it’s important to point out the nuance that comes from the difference in processing. Less the ‘classic Brazil’ style, and more elegance with subtlety.
Jaguara has been integral in developing these kinds of processing methods in Brazil, which demand excellent infrastructure, precise execution, and a bold willingness to experiment—all traits that Natália and André bring to every single lot they produce.
What These Coffees Offer to Roasters
One of the reasons Gael and Benicio strike such a chord with roasters is that their flavour profiles are a departure from the usual Brazilian fare, and there’s a real story behind the coffees. Natália is an active member of Brazil’s specialty coffee community. She travels the country, visiting producers, exchanging knowledge, and raising the bar for quality.
It’s this commitment to transparency, innovation, and collaboration that makes Gael and Benicio possible. These coffees have become staples in our offering, providing roasters with a recognisable, dependable flavour profile that they can showcase year after year.
Availability
High-quality microlots like Gael and Benicio are becoming increasingly difficult in Brazil. The challenges in recent years include frosts, drought, short supply causing higher prices and disincentivising specialty production. This makes it more difficult to access medium-sized volumes of top-scoring, heavily processed coffees. Throughout these challenges these lots from Jaguara have come back, year-on-year, quality intact.
The reality to consider: inflation has been a pressing issue globally, and experimental processing methods like these are no exception, coming with increasingly higher production costs. This is why roasters who are keen to get their hands on these microlots need to show their commitment early—usually by August—to secure a batch. They’ll land in our EU warehouse in October.
Fancy a taste of Gael or Benicio this year? Let us know early—these lots are always in high demand.
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