Brazil

Jaci Natural

Soft rooibos tea aromas are supported by a rich honey-like sweetness, and a finish with lingering notes of pecan.
  • A heavier sweet version of the Aramosa.
  • A showcases of Aramosa’s slightly more progressive side.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 9th of May.

Expect notes of:

Rooibos Tea

Honey

Pecan

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Jaci

Natural

The natural process is also rather traditional, but showcases Aramosa’s slightly more progressive side. A full natural, accomplished using Daterra’s famed levels of precision, transforms into a heavier sweet version of the Aramosa, adding layers of complexity while maintaining a very clean character, with the florals here softening to more of a rooibos tea. The cherries are kept in very thin layers and turned often, minimising the chance of over-fermentation and leading to a very even level of drying across the lot. Again, the drying is finished in mechanical driers, allowing a consistent moisture content and maintaining the clean Aramosa signature in the cup.

Brazil

Daterra

We are excited to present Jaci from our friends at Daterra in Brazil. After the stunning Jací lot we shared last year, we knew we had to explore Daterra’s experimental Aramosa varietal a little further this year, and this pack is the result of that exploration. It contains 3 innovative processes based on the Aramosa, a cross between two species of coffee, the well known Arabica, and the incredibly rare Racemosa. Racemosa is a wild growing coffee species, native only to a small stretch of the East African coast around Mozambique. There are no known commercial plantations of Racemosa, as it is has a very low yield and and very small beans, about six Racemosa trees would produce the same as a single Arabica tree. However, the species is also very hardy, having great disease and drought resistance, and vitally has a caffeine content of only 0.38%, compared to 1.2-1.8% in Arabica, meaning it qualifies as caffeine free. It was these technical qualities that led Daterra to create this cross between the two species, but actually found wild and exciting cup characteristics, with floral aromatics and incredible sweetness alongside the low caffeine content.

Technical
Data

Producer Daterra
Varietals Aramosa
Process Natural

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.
$21.00

Soft rooibos tea aromas are supported by a rich honey-like sweetness, and a finish with lingering notes of pecan.
  • A heavier sweet version of the Aramosa.
  • A showcases of Aramosa’s slightly more progressive side.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 9th of May.

Expect notes of:

Rooibos Tea

Honey

Pecan

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Jaci

Natural

The natural process is also rather traditional, but showcases Aramosa’s slightly more progressive side. A full natural, accomplished using Daterra’s famed levels of precision, transforms into a heavier sweet version of the Aramosa, adding layers of complexity while maintaining a very clean character, with the florals here softening to more of a rooibos tea. The cherries are kept in very thin layers and turned often, minimising the chance of over-fermentation and leading to a very even level of drying across the lot. Again, the drying is finished in mechanical driers, allowing a consistent moisture content and maintaining the clean Aramosa signature in the cup.

Brazil

Daterra

We are excited to present Jaci from our friends at Daterra in Brazil. After the stunning Jací lot we shared last year, we knew we had to explore Daterra’s experimental Aramosa varietal a little further this year, and this pack is the result of that exploration. It contains 3 innovative processes based on the Aramosa, a cross between two species of coffee, the well known Arabica, and the incredibly rare Racemosa. Racemosa is a wild growing coffee species, native only to a small stretch of the East African coast around Mozambique. There are no known commercial plantations of Racemosa, as it is has a very low yield and and very small beans, about six Racemosa trees would produce the same as a single Arabica tree. However, the species is also very hardy, having great disease and drought resistance, and vitally has a caffeine content of only 0.38%, compared to 1.2-1.8% in Arabica, meaning it qualifies as caffeine free. It was these technical qualities that led Daterra to create this cross between the two species, but actually found wild and exciting cup characteristics, with floral aromatics and incredible sweetness alongside the low caffeine content.

Technical
Data

Producer Daterra
Varietals Aramosa
Process Natural

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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