NEWSCA Score: 90

A Brazilian coffee that's nothing like a Brazilian coffee!

Brazil Maria Soraia Guimarāes

€17,90 EUR

GRIND: Wholebean

Quantity:

A Brazilian coffee with something to prove

In the hills of Serra do Salitre, a woman is making coffee that doesn't taste like it should. Maria Soraia Guimarães has spent years proving that Brazil can do far more than the nutty, low-acidity cup it's known for — and this 90-point lot is her argument made liquid. An Arara varietal, coaxed through a double anaerobic washed process, it bursts with red fruit and surprises sip after sip. Award-winning, female-led, and unmistakably bold.

What it tastes like: A full-on celebration of red fruit. Expect raspberry, blueberry, blackberry and cherry layered with cassis liqueur, hibiscus and a backbone of caramel and vanilla. Bright citrus acidity lifts a rich, liqueur-like body, while the finish lingers long and almost spirituous. Complex, juicy and anything but ordinary.

Why we love it: Brazil is too often boxed in as the home of safe, nutty, low-acidity coffee. This lot tears that label apart. The double anaerobic process unlocks a wild, fruit-forward profile that tastes more like an exotic experimental natural than a classic Brazilian — and behind it is a producer reshaping what a Brazilian farm can achieve. Extraordinary coffee, extraordinary story.

Best way to drink it: Its vivid fruitiness and silky body sing as a pour-over, where every berry note gets room to breathe. But it also pulls a remarkably rich, fruit-driven espresso. However you brew it, expect to be surprised.

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Brazil Maria Soraia Guimarāes

€17,90 EUR

PROCESS

Washed Double Anaerobic

CUPPING SCORE

89

ROAST LEVEL

Light

Profile

Perfect for: Pour over (filter)
Also works lovely as: All brew methods
Taste notes: Red Fruit, Berries, Cassis Liqeur, Vanilla
Variety: Arara
Altitude: 1100-1300m 
Process: Washed Double Anaerobic Fermentation
 Quality score: 90

100% Arabica Coffee
Net weight: 250g

More about this coffee

Grown in the high terroir of Serra do Salitre in Minas Gerais, this lot comes from Maria Soraia Guimarães — a true force in Brazilian coffee and a standout example of women leading the way in agribusiness. Maria began farming back in 2000 and, together with her son Augusto, stepped into specialty production in 2019. Just a few harvests later, her award-winning micro-lots speak for themselves. This particular coffee — an Arara varietal taken through a double anaerobic washed process — earned a stunning 90 points from a licensed Q grader.

Brew Guide

FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)

Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
ESPRESSO:
Coffee: 18 g
Yield: 45-50 g
Time: 0:22
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 250 μm)

Profile

Perfect for: Pour over (filter)
Also works lovely as: All brew methods
Taste notes: Red Fruit, Berries, Cassis Liqeur, Vanilla
Variety: Arara
Altitude: 1100-1300m 
Process: Washed Double Anaerobic Fermentation
 Quality score: 90

100% Arabica Coffee
Net weight: 250g

More about this coffee

Grown in the high terroir of Serra do Salitre in Minas Gerais, this lot comes from Maria Soraia Guimarães — a true force in Brazilian coffee and a standout example of women leading the way in agribusiness. Maria began farming back in 2000 and, together with her son Augusto, stepped into specialty production in 2019. Just a few harvests later, her award-winning micro-lots speak for themselves. This particular coffee — an Arara varietal taken through a double anaerobic washed process — earned a stunning 90 points from a licensed Q grader.

Brew Guide

FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (201°F)

Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.

---
ESPRESSO:
Coffee: 18 g
Yield: 45-50 g
Time: 0:22
Water Temperature: 93°C (201°F)
Grind: Fine (appr. 250 μm)