function gtm_code() { ?>

Brazil Aracaçu Arara Microlot

Cupping notes

Blueberry, orange, cherry, raspberry, brown sugar.

Description

Produced as an experiment with Dionathan Almeida, 2024’s World Cup Tasting Champion, this coffee is a study in varietal expression as well as processing.

Cherries are picked ripe, and then defined by maturation at collection via a laser colour sorter.

Cherries are then placed under shade of banana and mango trees in an area that is most temperature stable and protected form the direct heat of the sun.

Cherries are covered, but undergo regular checks while they ferment over 72 hours.

Cherries are then taken to concrete patios and dried, with meticulous attention to detail.

At 16% moisture, cherries are rested. New scientific research conducted on the farm showed that this is the crucial point at which gasses are exchanged and a natural develops its distinctive character.

After 30 days, the coffee is finished to export moisture levels.

See if it tastes as good as it sounds

Request a sample

Origin

Brazil

Producer

SMC

Process

Natural, Aerobic Fermentation

Altitude

960 - 1100m

Harvest