Nose: floral, strawberries.
Flavor: jasmine, red berries, grapes, bubblegum; malic acidity.
Varietal: Aramosa is a pre-cultivar: that means this genetics is still under study. We have been researching Aramosa for many years with IAC, the Agronomic Institute of Campinas – today, we even have our own exclusive Aramosa selections! The Aramosa is a cross between Coffea Arabica and Coffea Racemosa. This crossbreeding was performed to inherit Racemosa’s low caffeine and drought resistance with Arabica’s flavor. Because the plant produces less caffeine, the beans always taste very sweet, floral, and without any bitterness.
Process: The ripe Aramosa cherries ferment inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.
Screen size: 14/18/MK
Plot: BV 24
Harvesting: Selective Mechanical
Drying: Raised Beds