Arara

Discount applies automatically at checkout — mix & match any espresso roast.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Arara is a modern Arabica coffee variety developed in Brazil, bred to balance great flavour with strong farm performance. It is known for its yellow cherries, natural sweetness, and consistency from season to season. Farmers value Arara for its good disease resistance, reliable yields, and manageable plant size, while roasters appreciate how stable and forgiving it is to work with. It is a variety designed for real world growing conditions, not just theory.

The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Mild almond, pecan, and savoury flavours with mellow acidity and sweetness.

Brazil | Recreio | Arara Natural - When is peak flavour?

Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot.

Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilised for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.

In the cup, Arara is all about sweetness and comfort. Expect notes of chocolate, caramel, toffee, and gentle stone fruit like apricot or peach, often with a soft nutty finish. Acidity is usually medium to low, making it smooth, round, and easy to enjoy. While it is not as floral or delicate as varieties like Gesha, Arara shines as a balanced, crowd pleasing coffee that works beautifully as espresso and as a rich, approachable filter.

Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tonnes annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.

Today, the most prolific coffee-growing regions of Brazil are Espírito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximising production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.

In the past, mechanisation meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.

In many cases and on less level sections of farms, a mixed form of ‘manual mechanised’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanised rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.

With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.