The Maragogipe coffee varietal is prized for its cup quality and large bean size, though it is a low yielding and a tricky plant to cultivate. At her farm, Arcelia Neyra, uses the traditional washed process to remove the cherry fruit from the coffee bean within.

This method enhances the clean and vibrant character of the coffee, enhancing the flavours of citrus, stone fruit and a complex caramel-like sweetness.