Camocim Estate: Jacu Bird Coffee

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Jacu Bird CoffeeHistory
During the 1960’s and early 70’s, the Camocim Farm, under the ownership and supervision of Sr. Olivar Fontenelle de Araújo, commenced the activity of protecting the remaining forests  by introducing exotic plants, such as Pinnus Elliottii and Eucalyptus, as well as a small experiment with Jacaranda and a water reservoir; an early prelude to the current activities.

During the 80’s and 90’s, as a result of the homogeneous forest management and responsible harvesting of wood products as well as the husbanding of water resources, the wildlife improved and increased.

jacu_image2.jpgIn 1999, preserving and advancing the pioneering spirit of his 92 year old grandfather, Sr. Henrique Sloper Araújo introduced organic coffee methods to the plantation focusing his efforts on the more suitable hillsides.

Coffee cultivation covers approximately 123.5 acres (50 hectares), following the cutting down of the Pinnus trees. However, a great diversity of plant species remains. Initially, the planting occurred in clearings (“cavadeira”) and shaded areas (“covetas”). Currently, the planting occurs on the terraced hillside amongst the natural vegetation.

Pruning is undertaken rigorously and the resulting leaves and small branches are recycled into the soil to improve the organic mass.
This organic project, working cheek by jowl with the natural forest and vegetation, become the model for future environmentally-sensitive coffee production in Brazil.

Jacu Bird Coffee
Camocim Estate, located in Pedra Azul, Espirito Santo, Brazil, is populated with a native South American bird called the Jacu. These indigenous birds are herbivores, inhabiting forested plantations (shade grown coffee areas) and feasting on the ripe coffee cherries. This is a natural selection process for quality coffee.












 The current farm owner, Henrique Sloper, wrote, "as a natural supporter of the natural flora and fauna of the farm, Camocim welcomes the Jacu Bird as a member of the farm’s agro-forestry system. Rather than thinking of the Jacu Bird as a pest, eating our finest coffee cherries, we saw the opportunity to employ the Jacu Bird as one of our most effective coffee pickers. Once the Jacu bird has ingested the cherry, it eliminates the digested beans, which then lie on the ground under the coffee trees. Our staff collects these odourless droppings and transports them to the drying areas where they are dried, cleaned and stored in their parchment for up to three months." It is important to note Henrique’s comment that the coffee is ejected in parchment form and not as hulled green bean. The Jacu Bird coffee yields a pleasantly mild cup. The dry fragrance is characterized by a mild nutty sweetness whilst the wet aromatics contains hints of molasses and brown bread, finished off by a slight black peppery note.
jacu_image5.jpgjacu_image6.jpg The Jacu Bird  coffee is sweet, full-bodied and slightly more acidic than the conventional coffee produced at the Camocim Estate.  This is one of the rarest coffees in the world.


Here are some of the characteristics of Jacu Bird Coffee:

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Other interesting information:
Camocim Estate Jacu Bird Coffee
Olivar Fontenelle de Araújo
Enrique Sloper
Espirito Santo
Pedra Azul
400-500 metres above sea level
1500-2000 mm
Bourbon, Icatu, Catuai
Sun-drying in tunnels with raised beds

Camocim Estate is certified as organic and biodynamic by Instituto Biodinamico do Brazil
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