ARAMOSA Brazil — Daterra

Anaerobic Natural Yeast Inoculated

12,7095,20 inc. VAT

Brazil — Aramosa
nanolot by Daterra x Catur


Daterra Estate is a world-renowned coffee farm in Brazil that upholds a steadfast commitment to quality and sustainability. All coffees produced on Daterra Farms are Rainforest Alliance certified, indicating that they are grown on farms that prioritize the protection of forests, rivers, and soils, and the conservation of wildlife. Workers are fairly compensated and provided access to medical care and education.


One of the unique varieties grown at Daterra is Aramosa, a rare coffee that is a hybrid of Coffea Arabica (Typica) and Coffea Racemosa, a heirloom species. Aramosa has a lower caffeine content than typical Arabica varieties.

Coffea Racemosa is a lesser-known coffee species, similar to Coffea Arabica, and is endemic to the coastal forest belt between northern Kwa-Zulu Natal and Mozambique. It is hardy, drought-resistant, and resilient, thriving in even sandy soils. Its most notable trait is its naturally low levels of caffeine, less than half of Arabica and a quarter of Robusta coffee. C. Racemosa was widely farmed by the Portuguese in Mozambique during the 1960s-1970s, but only two plantations exist today, one on Ibo Island and the other in Hluhluwe. Its low caffeine content gives it a natural and unprocessed image.


To process this coffee, SSG (Mikael Jasin, multiple Indonesian Barista Champion) and Catur partnered with Daterra and used inoculants from Indonesia.

After selecting only the ripest coffee cherries, the beans were moved to a sealed fermentation tank and sprayed with the inoculants. The beans were then fermented under controlled conditions until they reached a pH of 3.8. This lot of coffee has two distinct taste profiles, “Senja” and “Kamala”. The Aramosa beans that were processed through the “Kamala” profile will be dried with the cherry fruit still intact, while those processed through the “Senja” profile will be pulped and washed, but with the mucilage left on. The beans will be dried separately on raised beds until they reach 10-12% moisture content. Finally, the beans will be mixed back together in a hermetically sealed package to ensure a homogenous blend of the two processing methods.


The Aramosa coffee variety offers a distinctive taste experience with a candy-like quality reminiscent of chewing bubble gum. It also has a complex flavor profile with subtle sweet and acidic note, and a finish of oolong tea.