Beatriz Guimares - Brazil Natural Coffee

Suitable for: Espresso & Filter Brewing
Best As: Espresso (Milk), Filter (Black)

Flavour Characteristics

Honeydew Melon, Pear Drops, Macadamia, Milk Chocolate

Origin & Producer Details

Farmer: Beatriz Guimares
Farm: Fazenda Lavrinha
Region: Minas Gerais, Brazil
Variety: Red Bourbon
Process: Anaerobic Natural
Q-Score: 86.50
Sourced Via: Bossa Coffee

Recommended Rest

For the best tasting brew of this specialty coffee from Brazil, we'd suggest resting this for 20–38 days off roast — we wrote a blog on this here.

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About This Coffee

Brazilian Coffee + Beatriz Guimares

When it comes to terroir expression, Brazilian coffees are typically characterised as being chocolatey, nutty, sweet and with a creamy body. So much so, that if you gave me those flavour notes in isolation and asked me to guess the origin of the coffee you were talking about, I would probably call out Brazil before you finished speaking.

Why is that? I hear you ask.

Brazil is the world's largest coffee producer, and historically much of the market there has been structured around scale, consistency and regional blending. In many cases, coffees from multiple farms and producers are aggregated into larger regional lots before export. When you get a very large region like Minas Gerais, some of the flavour differences from farm to farm and microclimate to microclimate become softened, and you often end up with a highly consistent and recognisable regional profile. 

I usually equate this to having a colour palette with lots of different gorgeous and vibrant colours and mixing them all together. If you add enough colours together, you eventually end up with a shade of brown.

Of course, that doesn’t mean Brazil lacks terroir or exceptional producers. Quite the opposite. Some of the most exciting and characterful coffees I’ve tasted have come from Brazilian farms with a strong focus on quality, separation and processing. But historically, many smaller producers have found it difficult to broadcast and preserve that individuality within a market traditionally geared toward volume and consistency. 

This makes it extra special when we come across a single producer in Brazil, and especially when we find a producer like Beatriz.

This lot is my favourite kind of coffee to source, because it turns an ingrained stereotype about Brazilian coffee on its head, still maintaining a lot of that classic approachable character that Brazil is known for, but building on it by adding a brighter and more playful set of flavours through anaerobic natural processing that I would not typically associate with Brazil.

The result is not a wild or funky coffee. Instead, the fermentation feels clean and controlled, bringing out more fruit, more sweetness and a little more complexity.

Anaerobic Natural Processing

For this lot, the coffee cherries were fermented in an oxygen-restricted environment before drying as a natural process coffee. This helps intensify the fruit character and sweetness, while the natural process adds body, texture and depth.

In the cup, this gives us a really enjoyable balance: honeydew melon and pear drops for brightness, macadamia for creaminess, and milk chocolate for a soft, rounded finish.

Why We Chose It

We selected this coffee because it offers something a little different from a classic Brazil, without losing the qualities that make Brazilian coffees so easy to enjoy. It is sweet, clean, rounded and characterful, with enough tropical lift to keep every cup interesting.

It is a great choice if you enjoy Brazilian coffees but want something with a little more fruit and energy.