This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
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Roast Details
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Taste Profile
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Import into Beanconqueror
Brazil | Recreio | Arara Natural - When is peak freshness?
Medium Roast - Roasted on Roest P3000
About Recreio Coffee Farm
Instagram vids of the farm
https://www.instagram.com/reels/DMBTd8TJgI5/
Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot.
Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.
About Arara Coffee Variety
Arara is a modern Arabica coffee variety developed in Brazil, bred to balance great flavour with strong farm performance. It is known for its yellow cherries, natural sweetness, and consistency from season to season. Farmers value Arara for its good disease resistance, reliable yields, and manageable plant size, while roasters appreciate how stable and forgiving it is to work with. It is a variety designed for real world growing conditions, not just theory.
In the cup, Arara is all about sweetness and comfort. Expect notes of chocolate, caramel, toffee, and gentle stone fruit like apricot or peach, often with a soft nutty finish. Acidity is usually medium to low, making it smooth, round, and easy to enjoy. While it is not as floral or delicate as varieties like Geisha, Arara shines as a balanced, crowd pleasing coffee that works beautifully as espresso and as a rich, approachable filter.
Coffee in Brazil
Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.
Today, the most prolific coffee-growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.
In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.
In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.
With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.
SKU: BRA-RECR-ARAR-NAT_200
Package Weight: 250g
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