Recently they have also been experimenting with new varietals and processing methods in order to create extraordinary flavour experiences, while still maintaining their incredible level of consistency and quality control. This has led to international recognition, including a World Brewer’s Cup title in 2018 with a rare Laurina varietal processed using an experimental carbonic maceration process. This lot is of the Guarani varietal, actually a specific selection of Aramosa made at Daterra during the initial years of cultivation.

Guarani varietal lots tend to have less of the floral top notes that we expect from Aramosa, but a more full and ripe fruit profile. Full cherries are placed into sealed stainless steel tanks equipped with one-way valves. This means that when the coffee starts to ferment and CO2 is produced, the lighter oxygen is pushed out from the top of the tank, creating an anaerobic environment. This leads to a dominant enzymatic and lacto-bacterial fermentation in place of a yeast-driven fermentation. This process was previously dubbed Semi-Carbonic Maceration after the winemaking technique that inspired it, but through their years of experience, Daterra have now concluded that minimal maceration takes place. The small, hard coffee cherries are much more difficult to crush than grapes, so the prime factor in shaping the cup profile is the low oxygen environment. This leads to the lactic character in the cup, with a creamy, almost dairy-like feel.

The Guarani varietal brings a deep sweetness and dark ripe fruit notes, reminiscent of raspberry, blackcurrant and caramel.