Brazil Sitio Colinas Yellow Arara Natural

Sítio Las Colinas is located in the municipality of Carmo de Minas, in southern Minas Gerais, within the Serra da Mantiqueira region, at an average altitude of 1,000 m.a.s.l. With its mountainous terrain, the region offers a unique
climate and fertile soils that are ideal for the production of specialty coffees.
Coffee cultivation on the property began over 80 years ago. Today, this tradition continues into its fifth generation of coffee producers. The farm adopts modern agricultural technologies and management practices, always with a strong focus on quality.
Special attention is given to varietal selection and staggered maturation, allowing for the harvest of fully ripe cherries. The main varieties grown are Yellow Bourbon, Yellow Catucaí, Yellow Catuaí, and Arara.
Luiz Flávio is dedicated to sustainable coffee production, with a strong commitment to environmental preservation, protecting the springs and forested areas found on the property

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

Yellow Arara is a Brazilian arabica variety developed from a natural cross between Yellow Catuai and Obatã. It is valued by producers for its strong agronomic performance, good productivity, and resilience in the field, making it a practical choice for farms focused on both quality and consistency. The variety is also known for ripening to a distinct yellow colour, which gives it its name, and it has become increasingly popular among specialty producers in Brazil as they look for cultivars that can offer reliability without compromising cup quality.

We’ve roasted this lot to work beautifully as both filter and espresso. As filter, it’s smooth and rounded, with notes of macadamia, milk chocolate, caramel, and ripe yellow fruit. As espresso, it’s sweet and creamy with a gentle acidity and a clean chocolate finish. With milk, it becomes rich and comforting, showing notes of white chocolate, toasted nuts, and caramel.

Filter Recipe

Dose: 15g coffee
Water: 250g
Grind: Medium
Water temp: 92–94°C
Brew time: 2:30–3:00

Method:
Rinse your filter and add the coffee. Pour 50g of water and let it bloom for 30 seconds. Slowly pour up to 150g, then finish your final pour up to 250g. Let it draw down fully and give the brewer a gentle swirl before serving.

This recipe brings out the coffee’s creamy body, soft sweetness, and clean chocolate-nut finish.