Nose: yellow fruits, sugar cane, orange zest.
Flavor: almond, brown sugar, lemon, plum, umami.
Varietals: Arara is a natural hybrid between varietals Obata and Yellow Catuai. It’s a tall and vigorous plant that gives yellow cherries and is also resistant to some diseases, like the leaf rust.
Catucai is a cross between varietals Icatu and Catuai that occurred naturally, resulting in well-producing and vigorous plants with resistance against the leaf rust. In fact, there are many different lineages of Catucai today: some of them give red cherries while others give yellow fruits.
Process: This lot is a blend of two “neighbor” varietals: the Arara and Catucai are planted very close to each other and our quality team noticed that they also show very complimentary sensory attributes. In this experiment, we blended a batch of each varietal and processed them together.
The first step was pulping the coffee cherries – that means that the cherries go through a machinery that removes the skin and mucilage around the beans. The pulped beans ferment inside a tank equipped with an airlock valve – a 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: 16/18
Plot: TB 42
Drying: Raised Beds