Specialty Coffee Arara - Natural Chocolate & Citrus Orange

Discover our Specialty Coffee – Arara Variety
An espresso of citrus smoothness and sophisticated sweetness: Honey Nectar Process, developed in Campo das Vertentes (Minas Gerais), at altitudes between 1080 and 1100 m, producing a clean, sweet, and perfectly balanced coffee for days that call for lightness.

Origin and Region:

• Region: Campo das Vertentes, Minas Gerais – a mesoregion with altitudes above 1,000 m, ideal climatic conditions (consistent rainfall, mild climate), and fertile soil, favoring coffees with an elegant profile and striking acidity 

• Regional characteristics: this terroir delivers coffees with floral, citrus notes (jasmine, orange, tangerine), honey, caramel, and delicate spices, with a medium body and brilliant acidity 

Honey Nectar Process:

• Also known as Honey Process or Pulped Natural, it combines the advantages of natural and washed methods: the fruits are depulped, but the nectar (mucilage) remains on the beans during drying, creating a sweet and viscous layer that imparts intense body and sweetness 

• In this case, the process was enhanced: in addition to being allowed to descend with the husk, the nectar was maintained with natural water, contributing to an even cleaner coffee free of bitter or herbaceous flavors, and "green beans" that cause astringent notes.

Sensory Profile:

• Key notes: creamy chocolate, vibrant citrus acidity with hints of orange, resulting in a delicious experience.

• Mouthfeel: clean and balanced body – sweet, refreshing, and with a smooth finish.

• A coffee designed to please those who appreciate distinct, refined, and striking profiles.