Brazil has a reputation for rich, chocolatey coffees, and Julia Campos of Father’s Coffee Roastery lives up to that reputation—only with a touch more elegance. The dry processing method used on this blend of varieties has created a creamy, sweet profile with notes of Baileys and dates, complemented by a fresh hint of lemongrass. The filter roast further enhances these qualities, allowing both the sweetness and the citrusy freshness to shine through.
The Sítio da Jaja farm is located in the South of Minas region and covers an area of 45 hectares, 30 of which are planted with coffee trees. It was purchased in 2015 by entrepreneur Jaceline Silva Campos, known as Jaja, who developed a natural affinity for coffee as a child, running among the coffee trees on her uncle’s farm alongside her brother, the now-famous singer Milton Nascimento. Quality has long been a priority here, and the farm regularly trains its employees to get the most out of every batch. Sustainability also plays a significant role; a substantial portion of the land is a protected area, and the farm is managed with respect for water sources and local wildlife. The entire operation complies with both Brazilian legislation and the European EUDR regulation. The coffee itself is a blend of the Acaua, Mundo Novo, Paraiso, Yellow Catuai, and Icatu varieties.
The coffee undergoes dry processing, in which the cherries remain whole after harvest and are dried directly in the sun without prior hulling. Over the course of several weeks of drying, sugars from the pulp gradually seep into the bean, resulting in a distinct sweetness and full body in the cup. The entire process requires regular turning of the cherries and ongoing moisture monitoring to ensure that fermentation proceeds evenly and the coffee retains a clean flavor profile.