Tropical Bahia is the result of a truly distinctive set of conditions. Coffee producers in the highest elevations of Bahia benefit from some of Brazil’s finest growing environments, yet the region’s high humidity and frequent rainfall during harvest can make drying a challenge.
To overcome this, many producers transport freshly picked cherries around 50 km to the neighbouring Caatinga biome, where a warmer, drier climate is ideal for processing. During the journey, the cherries undergo a brief but unique fermentation inside sealed trucks. Although this process never exceeds 24 hours, it has a remarkable impact on flavour, producing a cup profile rich in vibrant, fruity sweetness.
