Brazil Coffee Exotic Selection - "Gabriel De Carvalho" Arara Natural
Origin and Producer
Fazenda Cachoeira da Grama isn’t just any Brazilian coffee farm—it's been in the Carvalho Dias family since 1890, now stewarded by Gabriel de Carvalho Dias. Raised in a legacy of quality, Gabriel is an agronomic engineer celebrated in national competitions, and deeply committed to research, variety selection, and processing innovation.
The farm is nestled in Brazil’s renowned Vale da Grama—nicknamed “Grass Valley"—between coffee‑friendly elevations of 1,100–1,250 m, volcanic soils, and reliable rainfall (1,800–2,000 mm/year), perfect for balanced ripening and flavor development
Social and environmental care is at its core. The family supports worker well‑being with housing, school, a soccer field, and even wastewater treatment and native tree planting to support farm ecology
From Cherry to Cup: Natural Process, Naturally Exceptional
Gabriel’s Arara lot is hand‑picked with precision—cherries are harvested onto clean cloths (no soil contamination), then quickly moved for processing. The natural method involves slow drying on raised beds and covered patios until cherries reach ~20% moisture. Then mechanical dryers bring them down to ~11% before careful storage in ideal environments. This patient, clean processing preserves the varietal character and produces a syrupy, fruit‑driven cup.
Why Society Coffee Roasters Loves it
The moment that we experience Gabriel de Carvalho Arara Natural, we instantly join the journey from Vale da Grama to your cup. High altitude, sun soaked, family-grown, fruit-forward… it’s Brazilian coffee with soul.
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Fazenda Cachoeira da Grama isn’t just any Brazilian coffee farm—it's been in the Carvalho Dias family since 1890, now stewarded by Gabriel de Carvalho Dias. Raised in a legacy of quality, Gabriel is an agronomic engineer celebrated in national competitions, and deeply committed to research, variety selection, and processing innovation.
The farm is nestled in Brazil’s renowned Vale da Grama—nicknamed “Grass Valley"—between coffee‑friendly elevations of 1,100–1,250 m, volcanic soils, and reliable rainfall (1,800–2,000 mm/year), perfect for balanced ripening and flavor development
Social and environmental care is at its core. The family supports worker well‑being with housing, school, a soccer field, and even wastewater treatment and native tree planting to support farm ecology
From Cherry to Cup: Natural Process, Naturally Exceptional
Gabriel’s Arara lot is hand‑picked with precision—cherries are harvested onto clean cloths (no soil contamination), then quickly moved for processing. The natural method involves slow drying on raised beds and covered patios until cherries reach ~20% moisture. Then mechanical dryers bring them down to ~11% before careful storage in ideal environments. This patient, clean processing preserves the varietal character and produces a syrupy, fruit‑driven cup.
Why Society Coffee Roasters Loves it
The moment that we experience Gabriel de Carvalho Arara Natural, we instantly join the journey from Vale da Grama to your cup. High altitude, sun soaked, family-grown, fruit-forward… it’s Brazilian coffee with soul.
BREWING METHOD In Out Extract Espresso 19g - 20g 32g - 36g 24 - 28 sec Filter 19g - 20g 280g - 320g 2:30 - 2:45 min
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