Aracaçau • Natural Aerobic Fermentation • Arara • Brazil

Producer - Aracaçau

Origin - Brazil

Process - Natural Aerobic Fermentation

Varietal - Arara

Altitude - 960-1100 MASL

Flavour Notes - Raisins, Prunes, Syrupy, Vanilla

roast level: Light

Farm

Once listed by Forbes as one of the 20 ex most powerful women in agribusiness, Carmem Lucia, known as Ucha, has helped shape Brazil’s coffee industry for years. Her forward-thinking approach is evident across Caxambu and Aracaçau, two adjacent farms in Tres Pontas.

Ucha combines technology with a deep understanding of the farm’s biology, working with a team of biologists and employing one full-time to study its microbiome before introducing biological controls. During flowering, more than three million bees are brought to the farms. While yields have not increased, flower health and bean sugars have improved, while partnerships with local beekeepers support the surrounding economy.

Around 27% of the farms is preserved as natural habitat, supporting species including toucans, parakeets, capybara, deer, anteaters, oncillas and ocelots.

Research into fermentation, including work by Flavio Borem, has identified 16% moisture as a crucial point for gas exchange and natural development. Coffees are therefore rested at this stage in a dedicated warehouse to enhance cup quality. Quality is overseen by Dionathan Almeida, 2024 World Cup Tasting Champion, through the on-farm Café Paiol roastery.

Process

Produced experimentally with Dionathan Almeida, this coffee explores varietal expression and processing. Ripe cherries are laser-sorted by maturity before being placed under banana and mango trees, protected from direct sunlight.

The cherries ferment for 72 hours under cover, with regular checks, before being dried carefully on concrete patios. At 16% moisture, they are rested for 30 days, allowing gas exchange to develop the coffee’s distinctive character. The coffee is then finished to export moisture levels