Nose: floral, tropical fruits, grapes.
Flavor: pineapple, kiwi, mango, tangerine, floral, red berries; citric 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: To make this coffee, we divided the same plot in two batches: the first went through an aerobic fermentation, while the second batch went through anaerobic fermentation. The batches were then mixed, dried, and rested and, with this experiment, we achieved a more complex cup.
Screen size: 14/18/MK
Plot: BV 36
Harvesting: Selective Mechanical
Drying: Raised Beds