Jaguara Anaerobic

A true Keen legend returns! Our partnership with Natália is our oldest relationship, dating back to our very first day in 2016. This year, we are thrilled to feature a lot from her model farm, Toca da Jaguara. While Brazilian coffee is often known for its heavy, nutty profile, Natália’s special anaerobic fermentation creates something far more delicate. It’s the ultimate “comfort” coffee with a refined twist—think rich milk chocolate and hazelnut paired with surprising layers of dried fig and raspberry. A perfectly balanced cup that celebrates a decade of friendship.

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Weight

250 grams
1000 grams

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Supply chain

Toca da Jaguara — Keen

Details

Origin: Brazil
Washing Station: Toca da Jaguara
Producer: Natália Brito
Varietal: Yellow Bourbon
Altitude: 1,050 MASL
Process: Anaerobic fermentation
Flavour notes: Dried Fig, Hazelnut, Milk Chocolate

Coordinates

21°85’60.4″S / 45°31’38.5″W

Collaboration

Our relationship with Natália is more than just direct trade; it’s a friendship that has grown alongside Keen since our very first day of roasting in 2016. Over the last decade, she has become a part of our own story, showing us year after year how much passion and care go into every harvest.

We are proud to bring back her anaerobic lot for another season, now coming from her farm Toca da Jaguara. This property serves as a model for agroforestry and caring for the land, reflecting the values we share. By sealing the cherries in airtight tanks after their initial patio drying, Natália manages to push the Yellow Bourbon varietal into much fruitier territory. The result is a coffee that is more delicate and complex than a standard Brazilian natural. Supporting these experimental steps is a core part of our journey together. Whether you’ve been with us since day one or discovered Jaguara last season, this cup represents a partnership that only gets deeper with time.