July Coffee
TROPICAL BAHIA, BRAZIL
Tropical Bahia is shaped by the unique conditions of Brazil’s Bahia region. Producers farming at high elevations benefit from excellent growing conditiXons but often face challenges drying coffee due to humidity and rainfall during harvest.
To overcome this, many transport freshly picked cherries around 50 km to the neighbouring Caatinga biome, where the climate is warmer and drier. During this journey, the cherries undergo a short, controlled fermentation in closed trucks. Though the process lasts no more than 24 hours, it has a significant impact on flavour development.
Once at lower elevations, the cherries are dried in more stable conditions, reducing risk while preserving quality.
The result is a coffee that reflects both terroir and ingenuity, with pronounced fruit sweetness and a rounded, expressive profile shaped by this unusual in-transit fermentation process.