Another lot from our friends at Sabio, Finca Santa Carmela is the highest farm in their portfolio at 1500masl. The Arara varietal is the only yellow varietal produced in the Sabio group and is a hyrbid varetial of the Obata and Yellow Catuai vareitals. 

After picking the cherries are floated placed in a stainless steel bio-reactor with recirculating mossto for 3 days. During this time the team monitor pH, tempreture and the brix level during fermentation. The coffee is then removed and and dried on rasied beds for 35 days and repsoed for 14 weeks before hulling.