Slow 48 hour fermentation lot from Willer Carvalho Arantes, a family friend Gabriel Barreto of Casa Almeida Barreto. This lot is Natural processed Arara from Willers family farm. Quite delicate expression of red & white fruit, honey like sweetness and soft creamy mouthfeel. 

Coffee cherries are pre-washed to remove impurities. Keeping only the perfectly ripe cherries, the coffee is then enclosed in a tarp for 48h under the shade in a grassy area to allow for a slowed down anaerobic fermentation. After 48 hours is dried in a greenhouse next to the patio to continue its slow drying process to give the coffee more depth and complexity. Drying is finished on the patio. This is an experimental lot done like this for the first time and placed high in Brazilian competitions.

All our coffees are roasted for both filter and espresso.