Beatriz Aparecida de Souza Guimarães

PROCESSING

This coffee is processed using an anaerobic fermentation technique. After pulping, the coffee undergoes 48 hours of controlled fermentation before being carefully dried and sorted on large patios. The Red Bourbon comes from a special plot on the farm that consistently delivers exceptional sensory quality year after year.

The cherries were harvested in June 2025 at peak ripeness and pulped to remove part of the fruit before being transferred directly to the drying patio. There, the coffee was arranged in thick layers to encourage fermentation for 48 hours. After this period, the lot was spread out across the patio to begin the drying phase.

On the first day, the coffee was turned grain by grain to ensure even drying. In the following days, it was turned in larger rows until reaching a moisture content of 14%. The lot was then transferred to big bags for two days of resting, after which it was returned to the patio for a final day of drying until reaching 11.5% moisture. The coffee remained in parchment storage for 45 days before being prepared for export at Expocacer.

TRACEABILITY

Sourced through Bossa Coffee Company, a women-led specialty coffee importer with deep roots in Brazil. They are dedicated to strengthening relationships between farmers and roasters, driven by a genuine passion for coffee and its growers.

 Price Paid for Green Coffee (ex. shipping): £7.79/kg
 Amount Purchased: 120kg
 Harvest: June 2025