What is Arara Coffee?
Origin & Breeding:
A natural hybrid of Obatà and Yellow Catuaí (or Yellow Icatu) developed in Brazil and commercially released in 2012 by the Procafé Foundation.
Plant Traits:
Short, compact, vigorous, and highly resistant to coffee leaf rust. Produces large, bright yellow cherries.
Cup Profile (Standard):
Sweet and full-bodied with caramel, chocolate, nut, and citrus characteristics.
Anaerobic Processing
Self-Induced Anaerobic Fermentation (SIAF): Coffee cherries are placed in hermetically sealed bioreactors without oxygen for up to 96 hours, allowing natural microorganisms (like lactic acid bacteria and wild yeasts) to drive biochemical processes while carbon dioxide escapes through a valve.
Bean information
Country: Bolivia
Farm: El mirador
Region: Caranavi
Producer: Antonio Mamani
Elevation: 1700msnm
Cupping notes: White flowers, vanilla, sweet pepper and ripe fruits like pinneapple or melon. Juicy and aromatic
Perfect for filter like V60 or Origami
