Brazil - Aracacu
Farm: Aracacu
Elevation: 960-1100m v.j.l.
Variety: Arabica
Variation: Acaia
Process: Natural
Tasting notes: Nuts, chocolate
Preparation recommendations: Brew with filtered, boiled but not boiling water
We recommend making this coffee with an espresso or filter machine, a French press, moka pot, various filter cones or in cup.
Ferma Aracacu has been in the Chaves de Brito family for three generations and is currently run by the unique Carmen Lucia, who is also actively involved in the Brazilian Specialty Coffee Association. She grows 83 experimental varieties and tries to save less common older varieties. The coffee on the farm is processed a little differently than usual - after the cherries are picked, sorted and dried (in this case on the tree's rays in direct sunlight), the beans are placed in large wooden containers in a dark room where they are left to rest. The most interesting thing about the whole process is that soothing music is played independently during this rest period.
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