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BRAZIL MARIA SORAIA
BRAZIL MARIA SORAIA
Region Cerrado Mineiro, Minas Gerais, Sao Gotardo
Grown by Maria Soraia on her farm, Fazenda Salitre
Elevation
1200  MASL
Varieties Arara
Processing LOW O2 FERMENTATION WITH LIME JUICE
Taste notes Watermelon, Rooibos, Picnic Basket
Sensory Bright pink fruits, foraging for wild berries, herbal tea medley
Exporter Aequitas Coffee 
Importer Crop to Cup
$24
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SOLD OUT
PRODUCT INFO
Region Cerrado Mineiro, Minas Gerais, Sao Gotardo
Grown by Maria Soraia on her farm, Fazenda Salitre
Elevation
1200  MASL
Varieties Arara
Processing LOW O2 FERMENTATION WITH LIME JUICE
Taste notes Watermelon, Rooibos, Picnic Basket
Sensory Bright pink fruits, foraging for wild berries, herbal tea medley
Exporter Aequitas Coffee 
Importer Crop to Cup
DESCRIPTION

It’s been a hot minute since we’ve released an installment of our EXTRA SPECIAL series: crazy, unique, excellent coffees in preciously short supply. This one fits the bill perfectly, and the pickins are so slim that it won’t be widely stocked nor around for very long at all.

Maria Soraia’s family has decades of experience in coffee, but only a few in specialty. In fact, Maria herself began cultivating coffee in 2000, but didn’t market any as “specialty” until 2017. As Maria gradually fleshed out her own expertise on both the farm and in the mill, she has continued to do things differently than the local or national status quo. Primarily partnered with her son, Augusto, they harvest all of their coffee by hand, meticulously ensuring uniform ripeness. After that, they process their coffees in a number of ways, maintaining their attention to detail while staying open-minded to a range of techniques. These experiments have won them myriad awards, including the Cup of Excellence, the Minas Gerais State Coffee Quality Awards, the Cerrado Mineiro Region Coffee Awards and the Florada Contest for women producers.

This extra-special lot was fermented in a low-oxygen environment with a lemon/lime juice mixture that interacted with the flavor profile in wild ways. Is it citrusy? Well, sure, but it’s much more than that. To us, it’s a bright pink bonanza, herbal and airy enough to make us feel like we’re out in the woods, foraging for all sorts of fruits, frolicking to a nice clearing where we can spread all the herbs and berries our hearts desire into a delicious, colorful schmear far greater than the sum of its parts. 

This practice of fermenting fruits or fruit juices with coffee is eccentric, but it’s not the first time we’ve featured it. Last year, we had a coffee produced by another of our favorite producers from Brazil — Yuki Minami — that was co-fermented with pineapple. While undeniably interesting, the proverbial jury is very much still out on what impact these experiments truly have on the coffees. In a 2020 article from the website Perfect Daily Grind, Brazilian Q-Grader and Professor Lucas Louzada said that “while it’s been established that including fruit in fermentation affects the wort (the liquid generated during fermentation), further studies are needed to determine how this affects the flavour profile of a coffee.” In other words, for now, the value in coffees like this has more to do with vibes than science. 

Either way, this coffee is extremely delicious, and has a distinct allure to it that’s challenging to describe without sipping for yourself. We don’t necessarily expect citrus/coffee co-ferments to be the future, but we’re psyched to support Maria in any capacity we can, and honored to share this tiny experiment with you.

EXTRA
SPECIAL
SINGLE
FARM