Best Coffee with Exceptional Origin - Jacu Bird Coffee

Kirmse Coffee Roastery Presents: The Best Coffee with a Unique Story

We, the Kirmse Coffee Roastery, are proud to include this special coffee in our range. The Jacu Bird coffee originates from the Camocim Organic Coffee Farm, located in the heart of the untouched Brazilian rainforest. Here, plantation owner Henrique Sloper is committed to sustainable agriculture, which is in harmony with nature – without compromising on quality or environmental awareness.

The result is a coffee whose unparalleled character not only delights the most discerning connoisseurs but also ranks among the most exclusive and expensive coffee varieties in the world. Jacu Bird coffee is a combination of natural selection, sustainable production, and exceptional flavour – a coffee that captivates not only through its origin but also through its story.

Have you ever heard of this coffee, so special that it is refined by passing through a bird's digestive tract? Sounds incredible? Welcome to the fascinating world of Jacu Bird coffee. Ready for a truly exceptional journey of taste?

Jacu Bird Coffee - A Brazilian Coffee Rarity

Sometimes the greatest masterpieces are created when tradition meets innovation – as it does at the Camocim Organic Coffee Farm in Brazil. Here, amidst the lush Mata Atlântica rainforest, the coffee beans for the extraordinary Jacu Bird coffee grow. But that's not the only connection we have to this special farm: our Brazil coffee also comes from this very place, where sustainability, passion, and perfection meet.

Only 3,000 kilograms of Jacu Bird coffee are produced per year. This makes this coffee rarity not only one of the most exclusive coffees in the world but also generates high international demand. From Great Britain to Japan, Saudi Arabia, Australia, and Paris – coffee lovers around the globe appreciate its rare quality.

We are therefore delighted to be able to offer you a truly special moment of indulgence at Kirmse Coffee Roastery: A single kilogram of this world-renowned luxury coffee is exclusively available for you. So, if you already love the unique taste of our Brazil coffee, you will make a true discovery with Jacu Bird coffee. Let yourself be enchanted by this Brazilian rarity – straight from the rainforest to your cup.

The Coffee Plantation in the Heart of the Mata Atlântica - Home of Jacu Bird Coffee

The extraordinary coffee plantation in the middle of Brazil's Atlantic rainforest, the Mata Atlântica, is where the famous Jacu Bird coffee originated. Surrounded by untouched nature, this plantation is not only a paradise for animals, birds, and insects but also the stage for the creation of one of the world's most exclusive coffee varieties. Here, coffee is harvested in harmony with the forest – an approach that shapes not only the quality but also the uniqueness of Jacu Bird coffee.

To get there, one must master bumpy dirt roads that wind through the hilly landscape of the Espírito Santo region. But the effort is worthwhile, because here, in the middle of nowhere in the Mata Atlântica, a paradise unfolds not only for nature, animals, birds, and insects – but also for coffee.

Henrique Sloper's plantation stretches over an impressive 1.7 million square metres and is a masterpiece of sustainable agriculture. With 450,000 coffee trees growing amongst the rainforest trees, it is a shining example of agroforestry. Unlike many farmers in the area who clear the forest for timber, Henrique works in collaboration with nature. For every new coffee plant, he plants native trees and shrubs to protect and strengthen the delicate ecosystem.

The climate here is ideal: warm in summer, pleasantly cool in winter – the best weather conditions for coffee cultivation in Brazil - and for the best coffee. For 25 years now, Henrique has been the boss of his plantation and has managed to turn this unique approach into a success story. His 25 employees and he produce around 200 tonnes of coffee annually, including 12 different coffee varieties, which are exported all over the world.

However, Henrique Sloper, the former president of the Brazil Specialty Coffee Association (BSCA), did not become rich just through his coffee varieties; he became famous through a special discovery: Jacu Bird coffee. This exclusive and one of the most expensive coffees in the world originated on this very plantation – amidst the pristine nature of the Mata Atlântica. Proof that the symbiosis of man, forest, and animal can produce a coffee that is unparalleled.

The Brazil Specialty Coffee Association (BSCA) is an organisation dedicated to promoting speciality coffee from Brazil. It advocates for the highest quality standards in the cultivation, processing, and marketing of coffee. The BSCA's goal is to establish Brazilian coffee as a premium product on the world market while promoting sustainability and environmental protection in production.

The Specialty Coffee Association (SCA) is a globally recognised organisation also focused on speciality coffee. It promotes education, research, and standards in the coffee industry. The SCA defines "Specialty Coffee" as coffee that meets the highest quality requirements at every stage of its life cycle – from cultivation to cup. It organises international competitions, certifies professionals, and supports the global community of coffee lovers and producers. The BSCA is an important part of the SCA community and represents Brazil's leading role in the field of speciality coffee.

What Makes Jacu Bird Coffee One of the Best Coffees in the World?

Jacu Bird coffee comes from the picturesque Espírito Santo region in Brazil, one of the world's largest coffee-growing areas. The area, with its mild climate, fertile soils, and lush rainforest, not only offers ideal conditions for coffee cultivation but is also home to an impressive biodiversity. Amidst this pristine nature lives the Jacu bird, a native bird. This shy forest dweller plays a crucial role in the creation of this unique coffee:

1. Natural Selection by the Jacu Bird

The Jacu bird eats exclusively the best and ripest coffee cherries. Its keen sense for quality ensures that only the highest quality beans are used for this coffee. No human can replicate this natural selection with such precision.

2. Unique Fermentation in the Digestive Tract

In the Jacu bird's digestive tract, the coffee beans undergo natural fermentation. Enzymes and microorganisms refine the beans during this process, giving the coffee its unmistakable aroma.

3. Sustainable and Animal-Friendly Production

The Jacu birds live freely on the plantation and are not captured or domesticated. The producers work in harmony with nature and protect the birds' habitat, making this coffee a model of sustainable agriculture.

4. A Complex and Delicate Flavour Profile

Jacu Bird coffee is characterised by mild, harmonious flavours. It has a pleasant fruitiness, subtle earthy notes, and a special balance that makes it an incomparable delight.

5. Rarity and Exclusivity

Due to the elaborate production process and limited quantity, Jacu Bird coffee is an absolute rarity. It belongs to the most expensive and exclusive coffee varieties in the world, making it a coveted luxury product for connoisseurs.

The Jacu bird lives freely on the plantation, and Henrique Sloper and his team see it as a partner who significantly contributes to the quality of this coffee. This results in a product that combines the uniqueness of its origin with an incomparable taste. However, this was not always the case – the Jacu bird was initially an absolute nuisance. But more on that later…

From the Big City to the Rainforest - Henrique Sloper's Extraordinary Journey

The farm was founded in the 1960s by Henrique's grandfather Olivar de Aranjo, though not originally as a coffee farm. Henrique's grandfather was a passionate tree collector and created a true oasis here. Olivar traded saplings and seeds with the same enthusiasm children trade collectible cards. He simply loved trees and spent his days planting them and observing their growth. Inspired by this passion, Henrique originally came to the farm to plant trees – not to produce coffee.

In his younger years, Henrique Sloper spent a lot of time on his grandfather's plantation. Even then, the rainforest suffered massively from decades of deforestation. Henrique's grandfather wanted no part in that. Together, the duo had a dream: to cultivate sustainable coffee, completely without pesticides and without destroying the rainforest.

Henrique never intended to become a coffee mogul. His career began over 40 years ago in a completely different world: in bustling Downtown Rio de Janeiro, where he worked every day in a suit and tie. His life was shaped by the strict working hours and discipline of the family business, which operated a department store chain in Brazil. Casa Sloper, a pioneer in selling perfumes, fashion, and household goods, was a respected company, and Henrique went through every position there – from the simplest tasks to CEO.

Despite his big-city roots, Henrique was always fascinated by nature. He discovered this passion primarily through surfing, which repeatedly brought him close to the sea and the natural world. But it wasn't until the 1990s, after the major department store crisis in Brazil, which led to the closure of Casa Sloper, that a new chapter began for Henrique. Henrique retreated to his grandfather Olivar's farm.

The magic of the rainforest and the opportunities this place offered led Henrique Sloper, together with his grandfather, to develop a completely new vision. Today, his plantation is a model for sustainable agriculture and a place where man and nature work in perfect harmony.

A Risky Venture - The Beginnings of the Organic Coffee Plantation

When Henrique Sloper and his grandfather Olivar began cultivating coffee on the farm, it was a risky venture. At that time, sustainable coffee farming, entirely without chemicals and with respect for nature, was a rarity – and especially in the Espírito Santo region, a true pioneering achievement. Few dared to use this elaborate method, as it required far more effort and patience than conventional cultivation.

The beginnings were bumpy. On the plantation, the coffee beans are still hand-picked to this day, as harvesting machines cannot pass through the dense thicket of the rainforest. It was a real challenge to embark on this path, but Henrique was not discouraged.

For over ten years, Henrique and his grandfather pursued their mission in the rainforest side by side – and the coffee empire grew. They worked tirelessly to build a plantation that coexisted with nature while delivering the highest quality. These years were marked by hard work, but also by the deep connection between the two, who shared their vision and grew together through it.

That Henrique even had the courage and skills to realise this dream was thanks to Olivar. Henrique learned everything from him – about the love for nature, the protection of the forest, and the respectful treatment of the earth. Henrique was truly like a son to his grandfather. The two spent countless hours together, and Olivar passed on all his knowledge of sustainable agriculture and tree planting to Henrique.

Thanks to this deep connection and his grandfather's visionary mindset, Henrique became one of the first organic coffee farmers in the region. Today, this philosophy of sustainable agriculture is the heart of his work and his plantation – a legacy born from the shared passion of two generations.

Farewell in the Rainforest - Olivar's Final Hours

At 96 years old, Olivar, Henrique's grandfather, had to give up his work in the rainforest. An accident had hit him so hard that he could no longer move. After a life dedicated to nature and the farm he had built with so much love, it was a difficult decision for him to let go.

Henrique was travelling at the time when he received the news that his grandfather had not been awake for 24 hours. He immediately made his way to Olivar's house. Once there, he found his grandfather calm and peaceful. Henrique took his hand to support him – just as Olivar had supported him his entire life.

In that moment, surrounded by the nature they both loved so much, Olivar closed his eyes for good. He died in the hands of Henrique, his grandson and life's work, who would carry on his legacy. This moment marked not only the end of an impressive life but also the beginning of a new chapter for Henrique and the farm, which he would now continue entirely in his spirit.

The Jacu Bird - From Foe to Greatest Opportunity

What Henrique didn't know at that point: high up in the rainforest canopy, amidst his grandfather's life's work, lay what was probably the greatest challenge of his life. The plantation grew, the coffee plants thrived, they had plants, they had fruits – everything seemed perfect – until the Jacu came.

The Jacu, a native bird the size of a turkey, is actually a shy animal. Due to deforestation and hunting, it had retreated deep into the untouched areas of the Mata Atlântica. However, the reforestation and sustainable management of the plantation lured it back. Initially, it was a disaster. The Jacu preyed on the coffee trees, destroying the plants and eating the ripe beans.

The workers were desperate and saw only one solution: to kill the bird. They called Henrique, described the situation, and asked him to come quickly. Henrique, completely taken aback by the news, grew fearful. A bird, as big as a turkey, eating his coffee – and with it the fruits of years of hard work.

When he arrived at the plantation, Henrique saw the extent of the problem with his own eyes. He felt as if the harvest and his grandfather's legacy seemed to disappear down the gullet of this bird. But Henrique asked himself a crucial question: "How do we scare it away without killing it?"

As he walked through the plantation searching for a solution, he noticed bird droppings everywhere on the ground. Henrique stopped, looked at the excrement, and suddenly felt reminded of something: his surfing trips to Indonesia. Back then, he had tasted the famous Kopi Luwak, a coffee derived from the excrement of civet cats. The bird droppings in front of him looked just like those of the Luwak.

This moment was a turn that no one had expected. What initially seemed like a nuisance became the foundation for one of the greatest innovations on the plantation. Henrique decided to try processing the excrement like Kopi Luwak – thus laying the groundwork for the now world-famous Jacu Bird coffee.

The Secret Behind Kopi Luwak - Refined by Civet Cats

Not yet familiar with Kopi Luwak coffee? Then it's high time to discover this extraordinary coffee! Kopi Luwak, a true delicacy from Indonesia, is among the most expensive coffees in the world. This exceptional speciality comes from Indonesia and owes its name to the native civet cat species, the Luwak, and is therefore also called Cat Coffee or Civet Coffee.

These animals, known for their discerning taste, also select only the ripest and most aromatic coffee cherries. After consumption, the beans undergo a natural fermentation in the Luwak's digestive tract, during which enzymes break down bitter compounds and refine the beans' flavour. Subsequently, the civet cat excretes the undigested beans – the basis for civet coffee.

These excretions are collected by hand, carefully cleaned, and roasted, just like with Jacu Bird coffee. This is how Cat Coffee is created. The result is a coffee with a mild, harmonious flavour, a smooth texture, and often subtle, earthy notes – a true luxury product cherished worldwide.

Kopi Luwak represents the connection between nature and indulgence, although the production method, as Luwaks are often kept in cages, is controversially discussed today. Sustainable and animal-friendly alternatives are becoming increasingly important to meet high demand with respect for the animals.

The Treasure of the Forest: How the Jacu Bird Became a Legend

Back at the Camocim coffee farm: After Henrique Sloper realised the potential in the Jacu bird's droppings, he had an unusual idea. He asked his employees to collect the bird's excrement. But this initially met with little enthusiasm.

"Mr. Sloper, excuse me, but we certainly won't be collecting shit for you," was the clear answer from the workers. Henrique remained patient: "Okay, well. Let's talk about it." Eventually, they struck a deal: with a small pay rise, the employees agreed to undertake this unusual task.

It quickly became clear that the Jacu is a first-rate coffee picker. The Jacu bird selects the ripest coffee cherries, eats them, and ferments the beans in its stomach. Inside the Jacu bird, the eaten coffee cherries undergo a natural fermentation that uniquely refines the beans' flavour. During this process, bitter compounds and up to 75 percent of the caffeine content are broken down. At the same time, the beans absorb the flavour of the bird's other food, such as seeds and fruits. After excretion, collection, cleaning, drying, and further processing, the result is a coffee with a light and fruity note.

"This is the true treasure of the forest. It's shit, but it's worth gold. It's the gold of the forest," laughed an employee of the Camocim coffee farm.

From Forest to Greenhouse: The Journey of Jacu Beans

After the Jacu beans have been collected in the rainforest, their careful further processing begins in the greenhouse. Here, coffee experts, who have worked for over two years on the perfect recipe for Jacu Bird coffee, take over.

In the greenhouse, the beans are first dried. Since the bird's droppings contain components such as seeds, like plum kernels, in addition to the coffee beans, the Jacu coffee acquires its characteristic, fruity aroma. This process takes about 20 days until all moisture is completely removed. After that, the beans are ready for storage.

The next step takes the beans to a cold room, where temperatures of up to -25 °C prevail. This extreme cold serves to kill fungi and bacteria and keep the beans fresh for a long time. The coffee remains chilled here until an order is received.

As soon as a customer orders a specific quantity of Jacu coffee, the required amount is removed from the cold room and prepared for final processing. With the help of a machine, the coffee beans are separated from the remaining droppings. Afterwards, the team carefully selects each individual bean by hand before it is packed and dispatched to customers.

Luxury Coffee with a Limit: The Exclusive Jacu Bird Coffee

The demand for Jacu Bird coffee is enormous, yet its availability is limited. Henrique Sloper and the Jacu Bird produce only 3,000 kilograms of this special coffee per year. This limited quantity, coupled with the elaborate production process, drives the price to dizzying heights. At the renowned luxury department store Harrods in London, Jacu Bird coffee is offered for an impressive £1,400 per kilogram.

But at this price, the question arises: who actually treats themselves to coffee in this price range? Henrique personally ensures that everything runs smoothly – especially in collaboration with demanding customers. "Solving problems, that's my job," he explains. For him, it's clear: customers who are willing to dig deep into their pockets for his luxury coffee expect not only top-class quality but also impeccable service – and Henrique ensures these expectations are met.

On a Sales Tour: How Jacu Bird Coffee Conquers the World

The annual sales tour through Asia and Europe is due – a duty Henrique Sloper fulfils with passion. "Speciality coffee marketing needs coffee tastings, chats, handshakes – old style," he says with a smile. His customers are globally distributed: Great Britain, Japan, Saudi Arabia, Australia, and also Paris are among the strongest markets for the exclusive Jacu Bird coffee.

In Paris, his path leads him directly to the heart of the city, to the government district on Place de la Concorde. Here, in the legendary luxury hotel Hôtel de Crillon, Henrique meets one of his most exquisite clients: Xavier Thuizat, sommelier of the Michelin-starred restaurant L’Écrin. The Hôtel de Crillon is an institution with over 200 years of history, a place where kings, presidents, and Hollywood stars mingle. Suites here cost up to 25,000 Euros per night.

"To sell my coffee here is truly a huge honour. This hotel is a landmark," Henrique proudly explains. Xavier Thuizat, officially crowned "Best Sommelier of France," is a great fan of Jacu Bird coffee. Although he is passionate about exclusive wines, he also loves exotic beverages – and Henrique's coffee has captivated him.

"I tried it and was speechless," Xavier says. "The combination of the story and the flavour is the most important thing. You can have an incredible story, but if the flavour isn't good – no chance. But Jacu Bird coffee is spectacular." He was particularly impressed by the coffee's pairing with grilled lobster. "The barbecue flavours form a perfect combination with this coffee. Absolutely spectacular."

In the restaurant, Jacu coffee is presented as a true highlight. The preparation takes place directly at the guest's table: 15 grams of coffee, brewed with 95°C hot spring water. After almost 10 minutes, the coffee is swirled to introduce oxygen, just like with a good wine. The presentation is in a long-stemmed wine glass – an experience for all the senses.

For a small sip of Jacu Bird coffee, guests here pay 35 Euros. "It really doesn't taste like coffee at all," one guest describes the experience. "It tastes like a warm fruit juice that becomes a work of art in the glass."

Henrique and his Jacu Bird coffee have not only convinced the discerning Xavier Thuizat but also the luxury guests of the Hôtel de Crillon. With its unique combination of flavour, history, and exclusivity, the bird coffee has conquered its place in the world of luxury beverages.

Henrique Sloper - A Life's Mission in Harmony with Nature

For Henrique Sloper, the man behind the exclusive Jacu Bird coffee, it's no longer just about expensive beans or high profits. Rather, the bird, once considered a nuisance, has taken on a deeper meaning for him. "The bird became my partner. Today, they are no longer afraid of us," Henrique explains with a smile.

His vision extends far beyond the production of a luxury coffee. "What matters to me is showing everyone that you can farm successfully – with nature, not against it." His mission to protect this unique patch of nature in the Mata Atlântica coincidentally brought him huge success in the coffee business. But for Henrique, it's about much more: he wants to stay on the Camocim coffee farm until the end of his life, not only to cultivate exceptional coffee but, above all, to protect nature and the Jacu bird.

"It's not just about the financial reward. The financial aspect was simply a consequence of our mission," he emphasises. Far more important to him is the message contained in every cup of Jacu Bird coffee: sustainability, respect for nature, and the conviction that it is possible to combine success and environmental protection.

Coffee enthusiasts can also enjoy the fruits of this mission at the Kirmse Coffee Roastery. The most expensive and best coffee in the world – Jacu Bird coffee – is exclusively available there. A true experience for gourmets that delights not only with its flavour but also with its story.

You can watch the whole fascinating story of Jacu Bird coffee here again. "The whole thing is a life's mission," Henrique adds. "And I have found mine here." Amidst the lush Mata Atlântica, surrounded by the trees his grandfather once planted and the Jacu birds that roam freely through the plantation, Henrique has found not only his calling but also a sustainable path for the future.

Thus, Jacu Bird coffee became not only a delicacy but also a symbol of ingenuity and collaboration on the farm. A challenge that initially seemed like a problem turned into one of the world's most valuable coffees – thanks to the unusual talent of a bird and the tenacity of a man with a vision.