Tropical Bahia is a product of unique circumstances. Producers based in the highest elevations in state of Bahia have some of the best coffee cultivation conditions in Brazil but often encounter problems with drying due to high humidity and rainfall during the harvest and processing season. For this reason many choose to transport their cherries around 50km to the neighbouring Caatinga biome, known for its warmer, drier climate. En route, the cherries undergo a unique fermentation process in a closed truck. The process never lasts more than 24 hours, but the resulting cup profile is packed with fruity sweetness.
Natural with extended cherry fermentation