Brazil - Tropical Bahia
Region: Bahia
Elevation: 1200 meters
Cultivar: Catuai
Process: Natural
Notes: Strawberry Preserves, Baklava, Poached Pear, Dark Chocolate
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Tropical Bahia is a standout example of innovation meeting terroir. Grown in the highlands of Bahia, one of Brazil’s most promising coffee regions, this coffee benefits from ideal elevation and climate for cultivation—but faces a challenge common to the area: high humidity and rainfall during harvest season, which can complicate the drying process.
To overcome this, many producers take an unusual and innovative approach. After picking, the fresh coffee cherries are transported about 50 kilometers to the neighboring Caatinga, a drier, warmer region better suited for drying. But it’s what happens during that journey that gives Tropical Bahia its name and character.
As the cherries travel in a closed truck, they undergo a natural in-transit fermentation process. Lasting no more than 24 hours, this brief but impactful fermentation period enhances the coffee’s complexity, adding layers of tropical fruit sweetness and acidity to the final cup.
The result is a fruit-forward Brazilian coffee with a truly unique flavor while maintaining a rich mouthfeel and heavy body.
Region: Bahia
Elevation: 1200 meters
Cultivar: Catuai
Process: Natural
Notes: Strawberry Preserves, Baklava, Poached Pear, Dark Chocolate
————————————————-
Tropical Bahia is a standout example of innovation meeting terroir. Grown in the highlands of Bahia, one of Brazil’s most promising coffee regions, this coffee benefits from ideal elevation and climate for cultivation—but faces a challenge common to the area: high humidity and rainfall during harvest season, which can complicate the drying process.
To overcome this, many producers take an unusual and innovative approach. After picking, the fresh coffee cherries are transported about 50 kilometers to the neighboring Caatinga, a drier, warmer region better suited for drying. But it’s what happens during that journey that gives Tropical Bahia its name and character.
As the cherries travel in a closed truck, they undergo a natural in-transit fermentation process. Lasting no more than 24 hours, this brief but impactful fermentation period enhances the coffee’s complexity, adding layers of tropical fruit sweetness and acidity to the final cup.
The result is a fruit-forward Brazilian coffee with a truly unique flavor while maintaining a rich mouthfeel and heavy body.
Region: Bahia
Elevation: 1200 meters
Cultivar: Catuai
Process: Natural
Notes: Strawberry Preserves, Baklava, Poached Pear, Dark Chocolate
————————————————-
Tropical Bahia is a standout example of innovation meeting terroir. Grown in the highlands of Bahia, one of Brazil’s most promising coffee regions, this coffee benefits from ideal elevation and climate for cultivation—but faces a challenge common to the area: high humidity and rainfall during harvest season, which can complicate the drying process.
To overcome this, many producers take an unusual and innovative approach. After picking, the fresh coffee cherries are transported about 50 kilometers to the neighboring Caatinga, a drier, warmer region better suited for drying. But it’s what happens during that journey that gives Tropical Bahia its name and character.
As the cherries travel in a closed truck, they undergo a natural in-transit fermentation process. Lasting no more than 24 hours, this brief but impactful fermentation period enhances the coffee’s complexity, adding layers of tropical fruit sweetness and acidity to the final cup.
The result is a fruit-forward Brazilian coffee with a truly unique flavor while maintaining a rich mouthfeel and heavy body.