Gabriel de Carvalho Arara Natural

Vale da Grama, Brazil

87+ Internal Cupping Score | Sustainable Innovation

Brazil doesn't always get the credit it deserves in specialty coffee. While the country produces more coffee than anywhere else on earth, it's often dismissed as "quantity over quality." This beautiful Arara natural from Gabriel de Carvalho's Fazenda Cachoeira da Grama proves that assumption completely wrong.

The variety that's changing Brazil's reputation

Meet Arara—the coffee variety that's quietly revolutionising Brazilian specialty coffee. Developed after 15 years of research by Fundação Procafé, this isn't just another hybrid. It's coffee science at its finest: combining the disease resistance needed for sustainable farming with the cup quality that makes coffee lovers stop and pay attention.

Since its release in 2012, Arara has been dominating competitions across Brazil, consistently scoring in the high 80s and low 90s. In 2019, an Arara natural scored 92.5 points and won first place at the Brazilian Specialty Coffee Association championship. This variety doesn't just grow well—it tastes exceptional.

Five generations of coffee wisdom

Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890. That's 130+ years of coffee knowledge passed down through generations, all leading to Gabriel's current stewardship of this 411-hectare property in Vale da Grama. Gabriel isn't just growing coffee—he's preserving a legacy while pushing toward the future.

The farm spans 84 hectares of coffee cultivation at 1,250 meters above sea level, where volcanic soils and ideal rainfall create perfect conditions for exceptional coffee. But it's Gabriel's approach that makes the difference: 100% focus on quality, continuous improvement, and research-driven innovation.

Your cup will deliver:

• Nectarine sweetness that coats your palate beautifully
• Dark chocolate richness providing depth and body
• Bright orange acidity adding freshness and complexity
• Warm clove spice creating aromatic intrigue
• Creamy mouthfeel that makes every sip satisfying

This is Brazilian coffee at its finest—balanced, complex, and utterly delicious. Think less "commodity Brazil" and more "world-class specialty coffee that happens to be from Brazil."

Natural processing, elevated

Gabriel's approach to natural processing shows why this farm is a reference point for Brazilian specialty coffee. Hand-picked cherries are carefully selected, then placed on extended cloths to prevent soil contact. The cherries dry slowly on raised beds and covered patios until reaching 20% moisture content, then finish in mechanical dryers to achieve the ideal 11% moisture level.

Finally, the coffee rests in a controlled warehouse environment, free from odors and with regulated humidity levels. Every step is designed to preserve and enhance the natural fruit sweetness that makes this coffee so special.

Sustainability that matters

This isn't just about great coffee—it's about responsible farming that protects the future. The farm's sustainability program includes native species reforestation to promote ecological balance, comprehensive employee facilities including a school and soccer field, and soil health management that ensures long-term productivity.

Gabriel's father, Lindolpho, initiated programs to plant native species throughout the property, creating a coffee farm that enhances rather than degrades its environment. It's coffee farming that gives back to the land and community.

Why Vale da Grama is special

Located within São Paulo's prestigious Mogiana region, Vale da Grama is home to some of Brazil's most celebrated specialty coffee farms. The region's volcanic soils (from the ancient Poços de Caldas volcano), cool climate, and abundant water create ideal conditions for exceptional coffee.

With over 100 properties producing 120,000 bags annually, this microregion proves that Brazil can deliver both quality and quantity. Famous farms like Recreio, Rainha, and Santa Alina call this valley home—Gabriel's Cachoeira da Grama is in excellent company.

Why we're excited about this coffee

This represents everything we love about modern Brazilian coffee: innovation serving tradition, science supporting sustainability, and producers who refuse to accept "good enough." Gabriel is showing the world what Brazil can achieve when quality comes first.

The Arara variety embodies the future of Brazilian coffee—disease-resistant varieties that allow for reduced chemical inputs while delivering exceptional cup quality. It's coffee farming for the 21st century.

Brewing recommendations

This coffee rewards careful brewing that highlights its natural sweetness and complexity.

• Pour Over/V60: 1:16 ratio, 93°C water. Perfect for showcasing those nectarine and orange notes.
• French Press: 1:15 ratio, 4-minute brew. Brings out the dark chocolate and creamy body beautifully.
• AeroPress: 1:14 ratio, inverted method. Highlights the balance between fruit and chocolate.
• Espresso: Rich, sweet, and creamy—exceptional with milk where those chocolate notes really shine.

The Details

• Region: Vale da Grama, São Paulo, Brazil
• Farm: Fazenda Cachoeira da Grama (411 hectares, 84 dedicated to coffee)
• Producer: Gabriel de Carvalho Dias (5th generation)
• Variety: Arara (Yellow Catuai × Obatã hybrid)
• Process: Natural (sun-dried in fruit)
• Altitude: 1,250 masl
• SCA Score: 87+
• Family heritage: 130+ years (since 1890)

Perfect for

• Anyone who thinks Brazilian coffee is "boring"
• Daily drinking when you want something special but approachable
• Understanding how innovation and tradition work together
• Supporting sustainable farming practices that protect the future

This coffee proves that Brazil's reputation for quantity doesn't mean compromising on quality. Limited quantities available.

Curious about Brazilian coffee? We love sharing stories about origins that don't always get the recognition they deserve. Come chat with us about what makes Vale da Grama special, or discover this coffee for yourself—some origins surprise you in the best possible way.