DAK CHOCOLATE, SUBTLE PLUM AND NUT NOTES
In what feels like the dawn of time (AKA the beginning of James Gourmet Coffee) we used to buy great coffees like Jacaranda, through Bourbon Mill(BR) and Mercanta(UK). Jacaranda became a coffee hard to get hold of as it was saved for those serving the likes of the all-important Fortnum and Masons. Not relevant to the story but of the three parties mentioned in the story, (not F&M) so far have all become parts of bigger corporations.
Years later I am in the main square in Antigua, Guatemala, and someone is trying a little too hard to persuade me that my shoes “NEED” polishing under the canopy of these incredibly beautiful blue flowering trees. It turns out that the trees are Jacarandas. Light bulb moment. Life before Google!
In the Summer of 2016, I am in the QC office in Pinhal, Brazil and who should I bump into but Cássio Franco Moreira. Head of the WWF in South America, Biodynamics and a champion of the Brazilian organic coffee farmer. Cassio’s family farm is Jacaranda and I am so proud to have been able to bring it back into our offering, whilst keeping its organic integrity, working with Cassio every step of the way.
Farm: Fazenda Jacaranda
Owners:Cassio Franco Moreira, agronomist, PhD, and his mother Telma Teixeira Franco
Region; Minas Gerais
Size 150 Hectares
Altitude: 1.100 – 1.250mts
Varieties: Bourbon, Catuai, Mundo Novo, Icatu, Catucai.
Annual production of around 400 bags of 60kg and most of the production goes to a Japanese partner since 1993
This coffee is VERY like single origin high percentage chocolate that has some fruity and nutty notes. The Cocoa is dominant, yet there are plummy fruit and roasted hazelnut possibilities too.
Roast: Developed Filter
Brew methods: This is delicious in cafetiere, filter and a little juicier in espresso
Recipe: 60g per liter for filter. 17g/35g in 30-40 seconds around 93-94C
Something that we have really noticed about natural processed Brazilian coffees is that as they settle they improve and become more balanced. This means that we have more rounded sweetness than other processes.
The Franco family have produced coffee in these lands since 1860, originally at the Serra Negra Farm.Carlos Fernandes Franco inherited part of Serra Negra farm in 1969 and started Jacarandá coffee farm. He died in 2003 and was always passionate about nature and a true ecologist (although an engineer who made huge bridges in the Amazon). He was the pioneer in organic coffee production in Brazil and the farm is organic since 1992. His grandson Cassio Franco Moreira has started agronomy college in 1995 already having a strong organic coffee influence.
Today the farm is divided within Carlos Franco´s widow, Francisca Franco, and her sons/daughters. All of the areas are still organically managed but some coffee plots have been abandoned due to family and farm restructuring.Today 2 daughters, 1 son, and grandson of Carlos run several parts of Jacarandá with around 30ha of organic coffee being managed and a plan to renew more 15ha in the next 5 years.
|How do you like yours ?||
Whole Bean, Ground for Espresso, Ground for aeropress, Ground for Filter, Ground for Cafetiere