Casa Brás - Cup of Excellence, Brazil

About This Coffee

Tasting notes: Complex and juicy. Cocktail berries, vanilla and floral notes. Pedro Brás has a great passion for developing new and exciting coffee processing methods. This batch of Geisha earned him 5th place in the 2025 Cup of Excellence Brazil, in the experimental coffee batch category. At Casa Brás in Serra da Canastra, Brazil, Pedro Brás is dedicated to exploring new and innovative processing methods, driven by a deep passion for coffee and the craft behind it. This Geisha lot is a clear result of his experimental approach, and earned him an impressive 5th place in the Cup of Excellence Brazil 2025 in the experimental coffee lot category. The coffee is carefully processed in several stages: first, only the red, ripe berries are picked in the evening, before being fermented for 72 hours in closed barrels. This is followed by another 72 hours of fermentation on drying beds, before the coffee is finally slowly dried on drying beds over a period of 42 days. A processing method that helps to develop a complex and distinctive flavor. This is a coffee from Cup of Excellence – a non-profit organization that organizes prestigious competitions with subsequent auctions in producing countries. Since its inception in 1999, CoE has changed the premise of the coffee trade, because even small coffee farms and individual farmers have been given the opportunity to rise high in the competition and thus be seen and recognized. CoE is a fair link between quality-conscious coffee farms and roasters who value the product they offer, and has made a wide range of exceptional lots available to us coffee lovers. The auctions have given an increasing number of coffee farmers a sustainable livelihood. The sum of the changes has contributed to shifting the balance of power in what has traditionally been a buyer's market, regardless of quality and taste. Producer: Pedro BrásFarm: Casa BrásCountry: BrazilRegion: Vargem Bonita, Minas GeraisVariety: GeishaProcess: NaturalFermenting: Fermented in barrels for 72 hours and on drying bed for 72 hoursDrying: 42 days on drying bedsGrowing conditions: Mineral-rich soilAltitude: 1350Harvest: JuneLot size: 7 bagc of 30 kgCoE-score: 89,11