Cupping Score: 91.38 Notes of Sugar molasses, Floral, White Fruits, Spices, Red Fruit, Citric Fruit, honey, yellow fruit and olive oil with a creamy, velvety body and a nice, long and persistent aftertaste
Producer: MARCIO CUSTODIO DE CARVALHO
Varietal: Arara
Altitude: 920-940 MASL
Screen Size: 15 and up
Preparation of the Cherries: Natural -The cherries were prepared in the natural method. In the natural method, coffee cherries go from the harvest to the other stages without receiving any treatment or maturation separation.
Fermentation: Anaerobic - The processing of this coffee was done by anaerobic fermentation. Anaerobic fermentation occurs after the coffee cherries are in a container without the presence of oxygen where microorganisms consume the sugars and phenolic compounds from the cherries. In this process, microorganisms multiply in the absence of oxygen, which, in turn, bring and highlight exotic flavors to the coffee. The gases emitted are expelled through a valve in the tank, providing greater control over fermentation.
Drying: Static Dryer - This drying is done in mechanical dryers. They are generally in the shape of a horizontal rectangular box and the coffee cherries are fixed without any movement. The hot air is heated through a furnace and injected into the bottom of the box where, passing through the coffee cherries, they lose their moisture to the air and consequently dehydrate.