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Arara

 The 2025 harvest further highlighted the Arara variety, emphasizing its consistent quality and remarkable delicacy in the cup. With mechanized harvesting and over 50% cherry-red fruits, this batch presents better uniformity of ripening and high sensory potential. After harvesting, the coffee underwent initial fermentation in a vat, in the shade, for 24 hours, promoting greater uniformity of the batch. Subsequently, the fruits were processed in a washer, separating the floaters from the cherry and green fruits. These beans underwent controlled aerobic fermentation in a tank until reaching 30°C, a step that contributes to greater complexity and profile definition. After fermentation, the coffee was taken to a cement drying patio, where drying occurred in thick layers, with constant monitoring until the ideal moisture content was reached. Once drying was complete, the coffee was stored in big bags to rest, preserving its stability and quality until final processing.