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Origin: Cauca, Colombia
Roast: Filter
Producer: Finca Juan Martin
Altitude: 2050 Meters
Varietal: Arara
Process: Carbonic Maceration

The second exciting coffee of the season has just arrived from Finca Juan Martin and this time you have a chance to taste the rare Arara varietal.

In the cup we taste notes of dark chocolate & ripe fruit. A rich sweetness is balanced out by an exotic acidity.

Finca Juan Martin is an experimental farm, operated by our partners Banexport. The focus of this project is to cultivate, harvest, and process different varietals to develop appropriate practices toward optimum coffee quality. Beyond this, Juan Martin serves as an example for coffee producers that export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca’s capitol of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities.

With Araras natural slow ripening and with the high altitudes of the Cauca area, Juan Martin Arara is able to develop intense flavour. The Carbonic Maceration processing results in a bold, boozy, and complex coffee.

About Arara
Originating from the crossing of the Yellow Catuai and Obata varietals, Arara is growing in popularity due to its flavour characteristics and resistance to disease. With concerns around future climate instability, Araras ability to tolerate water deficiency and droughts makes it particularly attractive.

With a compact plant structure and bright yellow cherries, this is a different looking coffee that we think we will see more and more of in the future!

Carbonic maceration
is a popular method when harvesting and processing wine grapes. However, this processing method also holds a lot of opportunity for processing coffee. Carbonic maceration involves fermenting the coffee in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the vessel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with vibrant fruits with defined clarity.