From our long-standing producing partner, Pedro Gabarra, comes this experimental black honey processed Arara lot. Recognised for its excellence, it earned 11th place in Brazil Cup of Excellence and 1st place in the Minasul Coffee Competition. The coffee is pulped with 100% of the mucilage retained, then spread in a thin layer on clay patios for two days. This stage encourages fermentation and imparts flavor notes reminiscent of natural processing. Afterwards, the coffee is transferred to Guardiola mechanical dryers for an additional 3–4 days, where Pedro can precisely manage temperature, humidity, and final moisture content to achieve a refined result.