Brazil Tropical Bahia Coffee

The Bahia region on Brazil’s east coast has some of the country’s best conditions for growing coffee. But when it comes to the processing they often face problems with the humidity and rain that persist through the harvest season. To ensure their excellent coffee can be dried and milled in the right conditions they transport it 50km to a warmer and drier ecoregion in Caatinga. The journey that the coffee cherries make lasts no more than 24 hours in the truck and it is this short and unique fermentation period that gives this coffee its creamy texture with a mild yet fruity sweetness.

All of the 60+ growers of this coffee are small farm owners whose main and often only income is from producing coffee. One of the producers in the Bahia region, Sidmar Candido da Silva, tells how he and his family come together to carry out all of the harvest and post-harvest work together. They have great dedication to this lifestyle and are always looking to improve the quality of the coffee they produce.

• Expect notes of Pineapple, Milk Chocolate, Almond
• Country: Bahia , Brazil
• Grower: 60+ smallholders
• Altitude: 800 – 1,200 masl
• Variety: Catuai
• Process: Natural