Caramello
RoundSweet
Caramello is a natural Yellow Catuaí from Jaguara Farm in Minas Gerais, Brazil, grown by André Luiz Garcia at 1040 masl. It’s the kind of classic Brazilian profile we always like to have around: easy-going, smooth and made for espresso. Caramel and milk chocolate run all the way through the cup, with toasted hazelnut on the finish.
Origin Brazil
Region Minas Gerais
Producer / Farm Produced by Natália Moreira Brito
Harvest 2026
Tasting notes Caramel, Hazelnut, Milk Chocolate
Altitude 1040masl
Varietal Yellow Catuai
Process Natural
Intervention Level Low
FROM ORIGIN TO CUP
Caramello comes from Jaguara Farm in São João del Rei, in the Campo das Vertentes region of Minas Gerais. The 90-hectare farm has grown coffee since 2001, with André Luiz Garcia and Natália taking over in 2013. Six years later, their first entry into the Cup of Excellence placed fifth in Brazil. This lot reached us through our friends at Nordic Approach: a natural Yellow Catuaí that we roast for espresso.
Origin
Jaguara sits in São João del Rei, in the Campo das Vertentes region of Minas Gerais, with this lot growing at 1040 masl. Alongside Catuaí, the farm grows Catucaí, Acaiá, Mundo Novo, Yellow Bourbon and Arara, with cherries selectively picked at harvest.
Varietal
Yellow Catuaí is a cross between Mundo Novo and Caturra, with cherries that ripen yellow rather than red. It is widely grown across Brazil and often gives the sweet, balanced profile we look for in a classic Brazilian espresso like Caramello.
Processing
Natural. The cherries are dried whole, keeping the fruit around the seed throughout the drying stage, before being hulled. At Jaguara, coffees can be dried on patios, in barrels or in drying boxes. In this cup, we find a round body with caramel, milk chocolate and toasted hazelnut.
Intervention level
Low. This is a classic natural process, with the cherries dried whole before the fruit is removed. There are no additional fermentation stages here, keeping the processing relatively simple and letting the variety, growing conditions and drying shape the final cup.
