Grown at 1,100–1,250 masl on Fazenda São Silvestre, in the Cerrado of Minas Gerais, this lot is built on the Arara variety, a cultivar prized for producing loud, distinctive cups when processing is handled with intention. Here it went through aerobic fermentation, a controlled method that gives the cherry time to develop fruit-driven complexity before drying, without tipping into the funkier, more unpredictable notes that fermentation can sometimes bring. The result is a cup that announces itself: dried apricot, pomelo and crystallized orange up front, layered with red fruits, all carried by a medium, vibrant acidity that keeps the profile lively rather than sharp. The body is velvety, giving weight to all that fruit, and it closes with a juicy, lingering finish that makes the cup feel complete rather than fading out. Scoring 88 points on the SCA scale, STL022/25 is a standout lot, the kind of coffee suited to a single-origin filter program or a specialty roaster looking to lead with a genuinely memorable cup.
Sensory Notes
Cup Profile
- Flavour
- Dried apricot, pomelo, crystallized orange, red fruits
- Acidity
- Medium, vibrant
- Body
- Velvety
- Aftertaste
- Juicy
Process Method
- 01
First, the coffee varietal best suited to the process is chosen. Arara was selected for this lot for its cup quality and sweetness potential.
- 02
After varietal selection, the harvest team hand-picked only the ripe cherries from this varietal.
- 03
The ripe cherries underwent aerobic fermentation, then were dried slowly and evenly until reaching the target moisture content.
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