Brazil Maria Soraia Guimarāes

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.

Maria Soraia Guimarães's coffee from Serra do Salitre represents a distinctive approach to Brazilian coffee production. The double anaerobic washed process employed here—an advanced fermentation technique—has shaped the cup's pronounced fruit character, with layered notes of red fruit, raspberry, and darker berries balanced by floral hibiscus and subtle caramel sweetness. The Arara varietal, processed through extended anaerobic fermentation, expresses itself through a juicy, complex profile punctuated by bright citrus acidity. Goat Story has highlighted the interplay of fruit and spice typical of coffees treated with extended fermentation methods, creating a cup that bridges vibrant acidity with deeper, liqueur-like complexity.