Brazil Samambaia Arara

Process: 96h fermentation
Varietal: Arara
Altitude: 1200 MASL

Tasting Notes: Tropical Fruits, Pecan, Coco

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Our second lot from Henrique Dias Cambraia, the owner of Fazenda Samambaia is a 96 hour anaerobic fermentation. Henrique committed to producing coffee that is socially responsible and environmentally sustainable. Fazenda Samambaia has won many awards for its high-quality coffee, including the Cup of Excellence.