Brazil: Pulp Natural Laura Junqueira

Laura Junqueira is a third generation coffee farmer who, along with her father, Roberto Machado ("Beto"), run the 150 hectare farm, Fazenda São José Condado. The farm has stood much longer than the Junqueira family has owned it, dating back to the mid 1800's when the first coffee was planted and the original farm house was built. The farm is located just outside of Santa Rita do Sacupaí in the Mantiqueira Region of Minas Gerais. The land at São José is actually 508 hectares, much of which is still natural forest. It requires a fairly large team to manage just the part planted in coffee, and there are 22 permanent employees year round, as well as 100 seasonal workers who join for the harvest. The farm enjoys a modest altitude of 1200 meters above sea level, and is currently planted in Mundo Novo, Acaiá, Catuaí Amarelo, Catuaí Vermelho, Arara, and Catucaí. While much of Brazil coffee farmers have turned to harvesting machinery, the Junqueira family recognizes the importance of selecting ripe cherries in order to produce top grades, and has therefore chosen to stick with selective harvesting by hand. This lot is a pulp natural process which is about as close to a fully washed coffee as you will get in Brazil, and quite similar to a mild honey process method in Costa Rica. The coffee cherry and much of the fruit are removed with depulping machinery, and then the seed is laid to dry with fruit mucilage still intact. Pulp naturals often possess more balanced flavors than dry process coffee, less fruited, and can still be big-bodied and lower acid coffees, making them a great choice for espresso. This is another farmgate coffee that is great as espresso.

Cupping Notes: Honey-nut, zucchini bread, sesame cookie, and dried apple

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Mundo Novo, Acaiá, Catuaí Amarelo, Arara, Catucaí

Region: Santa Rita do Sapucaí, Minas Gerais

Elevation: 1200 meters above sea level

Processing Method: Pulp natural and patio sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Produced by Laura Junqueira in the Santa Rita do Sapucaí region of Minas Gerais, this Brazil: Pulp Natural Laura Junqueira offering showcases the distinct character of its origin. The coffee is processed using the pulp natural method, a technique that balances the cleanliness of washed coffees with the sweetness often found in sun-dried lots; you can learn more about how this impacts the cup at our processing methods explainer. Sourced by Keia & Martyn's Coffee, this selection highlights the diverse profiles emerging from Brazil · Santa Rita do Sapucaí, Minas Gerais.

When evaluating the specific nuances of this lot, such as its honey-nut and zucchini bread qualities, it is helpful to reference the flavor wheel to better identify the interplay between its savory sesame cookie notes and the subtle acidity of dried apple. While pulp natural coffees often bridge the gap between traditional nutty profiles and fruit-forward sweetness, this specific lot provides a unique snapshot of Junqueira’s production at 1200 masl.