Jaci Process Box

Jaci Process Box

The versatility of Daterra’s spectacular Aramosa varietal
  • All 3 Jaci coffees in a box (3x50g / 3x1.8oz).
  • A similar juicy character to that of a Beaujolais wine.
  • Whole Bean Coffee
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 9th of May.

3x50g / 3x1.8oz




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Worldwide rates $7.6 / €6.7
Denmark from 29 DKK


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


Shipping from the roastery
Tuesday and Thursday



We are excited to present this processing pack 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.

1st Process | 50g / 1.8oz


Daterra now grow a small plot of Aramosa, and have found it lends itself well to various processing methods, creating varying and exciting cups. In this pack we present three of these processes, showcasing different facets of the character of this exotic varietal. The first is a honey process, a rather traditional process when compared to Daterra’s more wild and experimental endeavours. However, we feel this process presents a very clean representation of the varietal, clean white florals and an intense sweetness reminiscent of plum, enhanced by the process. The cherries are first pulped, leaving approximately 40% mucilage, and dried directly on raised beds. Due to the changeable weather in the Cerrado region, Daterra often finish the drying of their coffees in a mechanical drier, making sure of a consistent moisture content before dry-milling.

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2nd Process | 50g / 1.8oz


The second 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.

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3rd Process | 50g / 1.8oz

Semi-Carbonic Maceration

The final process is the most innovative, and reveals the wildest interpretation yet of the Aramosa. Daterra are becoming renowned for their Semi-Carbonic Maceration process, which provides a complex and nuanced final cup character. The cherries are placed in tall stainless steel tanks, equipped with an airlock at the top, allowing oxygen to leave the tank, but not to return. The weight of the upper cherries crushes the lower cherries in the tank, releasing sugary mucilage and kickstarting fermentation. This fermentation releases CO2, which due to its high density, slowly pushes all of the oxygen out of the top of the tank, resulting eventually in an anaerobic environment for fermentation. This process creates a complex and distinct character through several means. The anaerobic environment favours a very different set of yeast and bacteria to a traditional fermentation, resulting in a distinct body and sweetness, with a similar juicy character to that of a Beaujolais wine. There is also complexity in acidity created due to the difference in fermentation degree of the macerated bottom layer of cherries, compared to the nearly intact upper layers of cherries. Here we are finding that the carbonic maceration adds new layers of complexity to the Aramosa, with the acidity having both clean citric and softer fruit components like melon and plum, with the heavy sweetness and mouthfeel giving a honey feel, almost mead-like.

At La Cabra, we often find that tasting experiments like this is just not possible for coffee enthusiasts, an experience reserved for coffee buyers at origin. Therefore, it is exciting that boundary-pushing producers like Daterra are willing to create and export small lots of coffees like these for us to share with the people that most appreciate them. We hope you enjoy Daterra’s interpretation of this rare and exciting varietal.

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La Cabra

Brew Guides

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


Espro press

Hario V60


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