Brazil Gabriel de Carvalho Arara Fermented Natural

COUNTRY - Brazil
REGION - Vale da Grama
ALTITUDE -1250 M.A.S.L
VARIETAL - Arara
PROCESSING METHOD - Fermented Natural

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890. Gabriel de Carvalho Dias, son of the owner, Lindolpho de Carvalho Dias, was responsible for managing the property since 2016.
This Arara lot was hand-picked, with cloth placed on the
ground to prevent the beans from coming into direct contact with the soil. Once harvested, the coffee cherries are dried on raised beds and covered patios until they reach 20% moisture content. They are then transferred to mechanical dryers to reduce the moisture level to 11%. Finally, the coffee is stored in a temperature and humidity controlled warehouse to preserve its quality

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

ARARA is a newer variety from Brazil that’s prized for its high-scoring cup profile combined with resilience and productivity. The variety is a cross between Yellow Catuai and Obatã, which is itself a Timor hybrid. It grows as a yellow fruit with large-sized beans. The variety has high resistance to Coffee Leaf Rust (CLR), good productivity, high quality potential and compact trees that make it easier to harvest.