Aramosa Coffee

The Spark of a Brazilian Discovery The journey began with a last-minute trip to Brazil in 2017. Radek, representing European Coffee Trip, arrived at the Daterra Coffee farm with modest expectations but left transformed. He encountered the Masterpieces collection—the top 1% of the farm's production. These microlots utilize experimental processing to push the boundaries of what coffee can taste like, moving far beyond traditional Brazilian profiles into something vibrant and unexpected. This singular tasting experience ignited the ambition to bring these rarities to a wider audience through a dedicated coffee project. Building a Specialist Alliance Realizing a project of this scale required a network of specialists. DRWakefield managed the complex logistics of moving green beans from South America to Europe, while Rebelbean, a professional roastery in Brno, took on the responsibility of being the roast master. The team even looked toward aesthetic excellence, partnering with Artbureau to design packaging that treated the coffee as a work of art rather than a mere commodity. Every partner was chosen not just for their skill, but for their shared passion for the craft. The Aramosa Varietal and Experimental Processing Selection is where technique meets intuition. The team chose the Aramosa, a rare crossbreed between Coffea Arabica and Coffea Racemosa. It is not yet commercially available, making it a true specialty find. This specific lot underwent a "pulped raisin" process, where overripe cherries are pulped to capture a unique balance of natural sweetness and bright acidity. The result is a cup that yields notes of jasmine, red berries, and plum, offering a floral complexity that challenges the palate. Refining the Roast Profile Turning green coffee brown is an intricate dance of heat and airflow. The Rebelbean team experimented with various profiles to find the sweet spot for the Aramosa. They ultimately decided to shorten the roasting time and decrease airflow to emphasize the bean's inherent aroma and acidity. Using a 15-kilo Giesen roasting machine, they achieved a finish just one minute and 35 seconds after the first crack. This precision ensures that the coffee maintains its peak freshness, often reaching its flavor zenith even a month after the initial roast. A Lesson in Respect for the Process The final resolution is more than just a box of beans; it is a lesson in culinary heritage and modern innovation. The project taught the team that great coffee is never an accident. It requires a chain of respect—from the farmer’s experimental soil to the roaster’s careful timing and the designer’s vision. When we treat ingredients with this level of reverence, the result is no longer just a beverage; it is a story shared across borders, celebrating the tireless effort required to achieve excellence in the cup.