BRAZIL HAROLDO DE ALMEIDA ANAEROBIC MICRO LOT - LIGHT ROAST COFFEE BEANS

Crema and coffee taste
Haroldo de Almeida Natural Semi Anaerobic coffee is characterised not only by its excellent flavour profile, but also by its velvety creamy taste. Its intense caramel brown colour and fine texture promise an exceptional experience from the first glance of the cup. Its density and stability are a testament to the quality of the beans and the processing. The dominant notes of red fruits give the coffee a fresh and fruity taste. Subtle hints of cocoa appear in the background, adding a pleasant bitterness, and the overall flavour is accentuated by liquorice with a hint of spiciness.
The origins of coffee
Meet Harold de Almeida, a dedicated coffee grower whose passion for coffee growing runs deep in his family roots. Harold's journey began in childhood, when he was inspired by the footsteps of his father, a small-scale coffee farmer. It is thanks to him that he inherited a respect for the land and its fruits. Despite facing challenges such as an unpredictable climate and recent hailstorms, Haroldo remains committed to producing high quality coffee.
His farm, Sitio Babilonia, is located in the Cerrado region, renowned for its ideal conditions for growing coffee. The landscape boasts wide plains and gentle slopes, and lies at an average altitude of around 1,200 metres above sea level. This altitude, together with the well-defined rainy and dry seasons, creates ideal conditions for the growth of coffee trees, which results in the excellent quality of the beans.
The Natural Semi Anaerobic method, which is carried out in an oxygen-depleted environment, ensures a rich spectrum of flavours. This semi-aerobic fermentation allows micro-organisms to work in conditions where both anaerobic and aerobic reactions take place. The special process results in an intense flavour profile with fruity and spicy notes.
At Sitio Babilonia, Haroldo pays great attention to every stage of coffee production. He uses organic fertilizers and compost, carefully selects the coffee cherries and applies innovative processing methods. As a result, he achieves an average SCA score of 84, which is a testament to his dedication and love for the profession. The story of these extraordinary coffee beans begins in Cerrado, Brazil, where the sunny hillsides give life to a coffee that is full of life. On the farm, where the Arara ripens under the warm rays, the coffee cherries are transformed into magical beans. Farmer Haroldo de Almaida draws on generations of experience and puts his heart into every step of the growing process. With his care you can taste coffee beans that carry the history of the place, the people and the traditions. As you reach for the last sip, the story of Arara will be over, but you won't forget the taste. Place of origin:
Brazil

Species:
Arara

Countryside:
Cerrado

Sea level f. m.:
1200m

Taste:
Cocoa, Red fruit, Licorice

Processing:
Natural Semi Anaerobic