BEATRIZ GUIMARES

9.95 GBP

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. Browse all Single Origin coffees Check out our other Natural Coffee Beans 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. Preparation Guidance Preparing this coffee depends a little bit on your equipment and your water quality. Beatriz Guimares works beautifully as espresso, but also makes a delightful filter coffee. Both espresso and filter brews yield intensely sweet cups. Espresso-based drinks will yield heightened sweetness, and stand out wonderfully against milk. We have been brewing this coffee using a number of recipes (depending on your equipment), as it's incredibly versatile. On our equipment (Lagom 01 + Victoria Arduino Prima), we found a great range of versatility, working well at the traditional 18 in 36 out, or a turbo shot. The best shot I tried was: 18g in, 40g out, 29 seconds. It's worth noting that if you are running turbo shots, you need a coffee grinder with a burr set fitted that allows for a more unimodal style of grind size particle distribution, otherwise your coffee will likely taste very ashy at these lengths. It's also a good idea to have a really good set of scales (we wrote a guide on this here) to allow for accurate, repeatable results. For filter, consider brewing at a 1:16 ratio. We've tried a number of different brew methods, and personally I really like this coffee through the Orea V4, as you can really bring out a little more acidity this way, but feel free to try some of our other recommended recipes here. Explore other exciting coffees • El Diamante - Elegant Peruvian coffee with Silver Needle tea, red berries, and maple sweetness. High altitude growth delivers clarity, structure, and refined acidity. • Jairo Arcila Java - An intensely expressive natural Java from Jairo Arcila, bursting with tropical fruit and wine-like complexity. 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Origin

Brazil Minas Gerais

Process

anaerobic

Varietal

Red Bourbon