Daterra Masterpieces Aramosa - Brazil (Natural Low-Caffeine)

Daterra Masterpieces Aramosa - Brazil (Natural Low-Caffeine)

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200g

Natural Low-Caffeine Variety

Patrocínio, Minas Gerais

Flavour notes: pineapple, kiwi, tangerine

Variety: Aramosa

Altitude: 1200m

Aramosa is a pre-cultivar, meaning its genetics are still being studied. Daterra has been  researching Aramosa for many years together with the Agronomic Institute of Campinas; the  farm even has its own exclusive Aramosa plants! Aramosa is a cross between Coffea Arabica  and Coffea Racemosa. This crossbreeding was done to blend the low caffeine and drought  resistance of Racemosa with the flavour of Arabica. Since the plant produces less caffeine, the  beans always taste very sweet, floral, and devoid of any bitterness. However, low-caffeine coffee  plants are incredibly rare since caffeine acts as a protection against coffee plant pests and  diseases. This makes the Aramosa varietal extremely hard to grow as it naturally contains only  0.3-0.7% caffeine (regular Arabica coffee has up to 1.8%).

Located the state of Minas Gerais, Daterra is one of the most renown farms in Brazil, producing  coffee with a commitment to both quality and sustainability. All of Daterra's coffees have been  Rainforest Alliance certified since 2003, meaning that the coffee is grown on a farm wherein wildlife is conserved, forests, rivers and soil protected, and where its workers are paid decently,  and given access to medical care and education.


Each year Daterra's masterful cuppers search the vast potential of the farm for unique small lots of coffee, called Masterpieces.

Materpieces are processed in a lab on the farm, where they test new ways of producing coffee. This lab is rich with new and unusual varietals, processing methods, drying techniques and endless experiments.

 

The Fermentation Process: Assemblage (Anaerobic & Aerobic)

To make this coffee, Daterra experimented, dividing the same plot into 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; as a result the coffee achieves a more complex cup.



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