Brazil, Minas Gerais – Natural Arara (Extended Fermentation)

DAK loves Jaguara farms in Brazil for creamy, nutty profiles with a touch of funk. This extended fermentation natural lot strikes a perfect balance: think peanut butter richness, subtle boozy notes, and a cacao finish. Hand-picked cherries undergo 80 hours of fermentation, then dry on patios and in boxes with heated air. Produced by Natália Brito & André Luíz Garcia on their Jaguara farm, this coffee reflects years of close partnership. Located in the highlands near São João del Rei, Jaguara focuses on innovative processing to create a range of profiles that showcase the potential of Brazilian coffee.

Flavour Notes: Peanut Butter, Grand Marnier, Cacao

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.