Sip Collective Coffee

Daterra Aramosa

£16.00 GBP

Sale Sold out

Taxes included.

weight 100 200

Daterra Aramosa

Stone Fruits • Nutmeg • Alpine Milk Chocolate

COOPERATIVE | PRODUCER

Daterra is a pioneering coffee estate in Cerrado Mineiro, Brazil, internationally recognised for its commitment to innovation, sustainability and precision-led production. Through extensive research and collaboration with institutions such as the Agronomic Institute of Campinas, the estate continues to develop distinctive varieties and experimental processing methods that expand the possibilities of Brazilian coffee.

The Masterpieces programme represents Daterra’s most innovative and carefully selected lots, bringing together rare genetics, controlled fermentation and meticulous post-harvest work. Although this particular Aramosa lot narrowly missed inclusion in the annual Masterpieces auction, it reflects the same experimental spirit and attention to detail that have made the programme celebrated throughout the speciality coffee industry.

COFFEE | PROCESSING

Aramosa 48Hr Natural is a distinctive expression of Brazilian coffee from Daterra’s renowned Masterpieces programme in Cerrado Mineiro. Produced from an exclusive Aramosa selection developed in collaboration with the Agronomic Institute of Campinas, this interspecific hybrid combines the cup quality of Arabica with the naturally low caffeine content and drought tolerance associated with Coffea racemosa.

Following harvest, the whole cherries undergo 48 hours of controlled fermentation before drying. This carefully managed process enhances sweetness, aromatic intensity and complexity while preserving the variety’s refined structure. Expect a vibrant and elegant cup with layered fruit character, delicate acidity and a silky texture, offering a contemporary and highly expressive interpretation of Brazilian coffee.

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.

RESTING

We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.

FILTER

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

ESPRESSO

Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

View full details

Item added to your cart

Daterra Aramosa

Daterra Aramosa

Daterra Aramosa

Stone Fruits • Nutmeg • Alpine Milk Chocolate

COOPERATIVE | PRODUCER

COFFEE | PROCESSING

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.

RESTING

We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.

FILTER

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

ESPRESSO

Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

Country/region