Wild Jacu Bird Coffee, Camocim, Brazil

One of the rarest coffees in the world, Jacu Bird coffee is sweet, full-bodied and slightly more acidic than the conventional coffee produced at the Camocim Estate. Jacu Bird coffee yields a pleasantly mild cup, perfect to drink throughout the day. 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 Bird coffee is an extraordinarily rare coffee and its full-bodied flavour is best brought out when brewed as a filter coffee.
£34.00 per 125g
... / Cup A Note on pricing
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Climate / Geography

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. 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, became the model for future environmentally-sensitive coffee production in Brazil.

Technical Information

South America

Additional Info

For three generations the Sloper de Araujo family have been farming organically at Camocim in the Pedra Azul Highlands of south-eastern Brazil. Their farm is a model for environmentally sensitive coffee farming. The native Jacu bird inhabits the forested Estate and selects only the ripest coffee cherries, digests and passes them. The coffee produced at Camocim is already considered some of Brazils very best so this process of natural selection sees the Jacu selecting the very best of the best. Farmer, and owner of the Estate, Henrique Sloper de Araujo is understandably proud of this fruitful interaction between wildlife and farming: 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. As with its more famous cousin, Wild Kopi Luwak Coffee, the process that occurs inside the Jacu further enhances the natural qualities of beans, altering the molecular structure of the bean in a way that can be visibly observed. Farm workers forage the Jacus droppings and this unusual gastronomic bounty is then washed and carefully dried in raised coffee beds before being shipped to us here in the UK.

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COFFEE TIPS & FACTS YOU SHOULD KNOW....

Coffee is the solution..who cares what the question is.

  • Grind fresh

    An investment in a small grinder will take your coffee pleasure up from a 7 to a 9 in a single swoop.  Many of coffee's richest and most delicious flavors are lost within less than a minute of grinding - escaped sensory pleasure that could have been yours. The simple act of grinding your beans fresh gives you the maximum ability to unlock what your coffee has to offer.

  • Keep it fresh

    Stale beans loses flavor. Keeping beans fresh is easier than you think. Once opened, store your bag of coffee in a cool dry place.  We recommend using a vacuum sealed storage container to maintain aroma and rich, full coffee flavor.

  • Engage your senses.

    Engage all your senses to get the most from your coffee - like excellent wine, coffee (at it's finest) is a multi-sensory joy.

     
  • Less is more

    To get the most from your coffee we suggest drinking from a small glass. By drinking your coffee in a small glass (we sometimes use brandy glasses) and interspersing your sips with a little water, you will experience huge flavours from every mouth full.

  • Water and oxygen bring coffee to life

    Saliva helps to liberate the volatile aromas in your mouth and a big breathe of oxygen helps to carry those aromas up through the mouth and into the nose for retronasal smelling to take effect.  Our Head Taster, Guy Wilmot is obsessive about hydration as being one of the secrets to his success in the cupping room.

  • Heat your cup, drink it now

    Steamed milk drinks like Cappuccino, Latte and Flat White are little daily pleasures we love. Be careful to not over heat beyond 70C as milk starts to burn and loses it's sweet deliciousness.  To avoid the temptation, use cold milk in a cold jug when steaming and make sure you have heated your porcelain cup.  Enjoy your drink as soon as it is prepared (they call it espresso for a reason) - it'll be the perfect temperature without being overheated!

  • Save Money and Time, whilst enjoying higher quality coffee.

    Why not pick up an Impress Brewer from our accessories section. The Impress Brewer is not only a coffee plunger but also doubles as a thermal travel mug.  You can therefore brew your coffee on the go and enjoy it on your commute instead of spending money on coffee at a coffee shop... This way you can select your favourite type of coffee and enjoy it on a daily basis.

  • Did you know?

    Did you know that the 500 billion disposable cups we manufacture annually placed end to end could circumnavigate the earth 1,360 times? Why not try a KeepCup and do your part for the environment and look good whilst doing it..

  • How do you take yours?

    Apparently, espresso is regulated by the Italian government because it is considered an essential part of their daily life.

  • Did you know?

    Coffee is actually a fruit. Well…the bean comes from a ripped berry that is hand-picked. Could this be considered as your 5-a-day? We’ll let you decide.