Brazil Gabriel de Carvalho Arara Fermented Natural
TASTING NOTES OrangeVanillaCreamyWhite Rum ABOUT THIS COFFEE: We love coffees from Brazil and this farm lot from Gabriel really impressed us on the cupping table.The fermentation adds a fruity, boozy complexity and sweetness and the Arara varietal shines through in the cup with delicate orange notes. A very versatile coffee.
Available Sizes & Prices
250g: $21.00
500g: $41.00
1kg: $74.00
Prices updated:Regional Comparison: Brazil
Brewing Guides
Hario Switch
if sour: make grind finer (decrease clicks by 2–4) and/or raise temperature; if bitter: make grind coarser (increase clicks by 2–4) and/or shorten brew time
Brewing Steps
- 1. Start timer at first pour. Add 15g coffee to Switch with paper filter rinsed and discarded rinse water.
- 2. Bloom with 30g water for 30 seconds, gently stir to wet all grounds.
- 3. Pour to 150g by 1:15 (steady pour, aim to finish this pour around 1:15).
- 4. Top up to 225g by 1:45, give one gentle stir, place lid and let steep until 3:00.
- 5. At 3:00 engage the Switch to drain, then wait ~10–20s for final draw down. Serve immediately.
Pro Tips
- 💡 Use the Switch as an immersion brewer: keep agitation gentle (one or two stirs) to preserve the orange/vanilla sweetness and fruity fermentation notes.
- 💡 Key factor: precise timing and temperature — a hair cooler (~91–93°C) preserves delicate orange and vanilla; small grind adjustments will control sweetness vs. acidity.
Sour → underextracted: grind finer (−2–4 clicks), raise temp 1–3°C, or extend steep by 15–30s. Bitter → overextracted: grind coarser (+2–4 clicks), lower temp 1–3°C, shorten steep or reduce total water slightly.
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