Aracaçu

This microlot is a study of varietal expression as well as processing, and was produced as an experiment between producer Carmem Lucia and the 2024 World Cup Tasting Champion, Dionathan Almeida. Carmem, known to friends as Ucha, has been driving the Brazilian coffee scene forward for years, and was once named in Forbes as one of the 20 most powerful women in agribusiness. Aracaçu is one of two farms owned by Ucha in Tres Pontas, and is fully powered by solar energy – so far, 65 tonnes of carbon have been saved since installation in 2024.

Cherries are picked at peak ripeness, defined by maturation via a laser colour sorter, and placed under the shade of banana and mango trees in a temperature stable area. Checked regularly, cherries are left under cover to ferment for 72 hours, before being dried on concrete patios until 16% moisture has been reached. New scientific research conducted on the farm shows that resting the coffee cherries at this point is crucial for gas exchange, allowing the destinctive character of the coffee to develop best. After 30 days resting, the coffee is finished to export moisture levels and packed for transportation to port.

The attention to detail from Ucha and her team is second to none – experimental processes, exceptional quality control and data collection come together to create exciting coffees, unique flavour profiles, and new ways of sustainable production practices.