Jacu coffee is the rarest and most exotic coffee in Brazil and the world.
Its production depends on the quality of the coffee cherries and the bird’s willingness to feed, as they perform a strict selective harvest.
By swallowing the sweetest and most perfect ripe cherries, the bird digests the skin and pulp, while the seeds remain intact and are expelled. During digestion, the seeds absorb some acids and enzymes through a natural fermentation process.
The seeds expelled by the jacu are usually found under or near the trees and are collected one by one.
They then go through a cleaning process and are finished on suspended drying beds, where they are prepared for artisanal processing and then sent for roasting.
The birds live freely in nature and are native to coffee-growing regions.
