Brazil

Jaci Semi Carbonic Maceration

A wild and complex interpretation of Aramosa, with a soft cantaloupe sweetness, and an unusual freshness and minerality reminiscent of cucumber.
  • The wildest interpretation of the Aramosa varietal.
  • A similar juicy character to that of a Beaujolais wine.
  • Whole Bean Coffee - 150g (5.3oz).
  • 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:

Cantaloupe

Cacao

Cucumber

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

Semi-Carbonic Maceration

The Semi-Carbonic Maceration process 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.

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 Semi-Carbonic Maceration

Process
Semi-Carbonic Maceration

Semi-carbonic maceration is an old winemaking technique common to areas such as Beaujolais, France. The whole cherries are placed in a stainless-steel tank and fermented while still whole. An anaerobic environment is created by pumping in carbon dioxide, which permeated the cherry skins, and stimulated fermentation at an intracellular level. The fermentation develops intense flavours such as white wine, white grapes and white flowers such as jasmine and coffee blossom, and a sweetness reminiscent of white chocolate.

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.

Click here to be notified by email when Jaci Semi Carbonic Maceration becomes available.

Kr. 169,00




A wild and complex interpretation of Aramosa, with a soft cantaloupe sweetness, and an unusual freshness and minerality reminiscent of cucumber.
  • The wildest interpretation of the Aramosa varietal.
  • A similar juicy character to that of a Beaujolais wine.
  • Whole Bean Coffee - 150g (5.3oz).
  • 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:

Cantaloupe

Cacao

Cucumber

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

Semi-Carbonic Maceration

The Semi-Carbonic Maceration process 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.

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 Semi-Carbonic Maceration

Process
Semi-Carbonic Maceration

Semi-carbonic maceration is an old winemaking technique common to areas such as Beaujolais, France. The whole cherries are placed in a stainless-steel tank and fermented while still whole. An anaerobic environment is created by pumping in carbon dioxide, which permeated the cherry skins, and stimulated fermentation at an intracellular level. The fermentation develops intense flavours such as white wine, white grapes and white flowers such as jasmine and coffee blossom, and a sweetness reminiscent of white chocolate.

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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