Daterra Aramosa

Aramosa is a new kind of coffee plant, bred at Daterra in Brazil and still under study, and Monogram in Calgary has turned this lot into a fruit-forward anaerobic natural.

Luis Pascoal's Daterra estate developed Aramosa with Brazil's Agronomic Institute of Campinas, crossing arabica with Coffea racemosa, a small-beaned wild species from southeastern Africa. The goal was to keep arabica's flavor while borrowing two of racemosa's traits: low caffeine and a tolerance for drought. The second matters in the Cerrado, where the dry season runs long. The first means the coffee lands at roughly half the usual caffeine without any decaf processing, which can cost a coffee some of its flavor.

For this lot, the whole cherries fermented with native yeasts in sealed tanks for 72 hours before drying. A sealed ferment like that tends to push the fruit forward, and you can taste it in the grape and strawberry.

Look for that fruit over a cocoa-like base, an easy pick for a late-afternoon or evening cup.

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Producer → Luis N. Pascoal
Farm → Daterra
Location → Cerrado, Brazil
Variety → Aramosa
Altitude → 1,150 masl
Process → Anaerobic Natural