Natália Moreira Brito and André Luíz Garcia lead Jaguara Coffee, based in the rolling hills of Campo das Vertentes near São João del Rei in Minas Gerais, Brazil. Together they’ve turned a family legacy into one of Brazil’s most forward‑thinking specialty coffee projects.

André is a third‑generation coffee producer, an agronomist, and a long‑time researcher with the Procafé Foundation. His deep technical knowledge shapes everything from soil care to varietal selection on the farm.

Natália, a skilled cupper and former coffee trader, brings a sharp sensory perspective and a clear vision for what specialty coffee can be.

Their farm spans around 90 hectares, with 70 planted with coffee varieties like Yellow Bourbon, Arara, Catucaí and Mundo Novo. They focus exclusively on natural and honey processes, often experimenting with long fermentations—sometimes up to 100 hours.

Sustainability runs through their work. They rely on solar power, craft organic fertilizers from on‑farm materials, and have dramatically reduced the use of agrochemicals. The result is not only healthier soil, but also cleaner, more expressive cups.

A few facts make their story even more compelling: their coffees have ranked among Brazil’s best, placing in the top five at the Cup of Excellence. Their farm sits at over 1,000 meters, on land better known for colonial gold mining and Baroque architecture than for coffee. And yet, from this unlikely setting, they’re producing beans that resonate with roasters and coffee lovers worldwide.

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.