Beatriz Guimarães (Fazenda Lavrinha)

Description

Beatriz Guimarães — Brazil Specialty Coffee

Suitable for: Espresso & Filter Brewing
Best As: Espresso (Milk), Filter (Black)

Flavour Profile

Honeydew Melon, Pear Drops, Macadamia, Milk Chocolate

Origin & Producer Details

Farmer: Beatriz Guimarães

Farm: Fazenda Lavrinha

Region: Minas Gerais, Brazil

Variety: Red Bourbon

Process: Anaerobic Natural

Q-Score: 86.50

Sourced Via: Bossa Coffee

Recommended Rest Period

For the optimal flavor profile from this specialty Brazilian coffee, we recommend resting the beans for 20–38 days off roast. Learn more in our guide to resting specialty coffee.

Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months.

Browse all Single Origin Coffees | Explore Natural Processed Coffee Beans

About Beatriz Guimarães Coffee

Brazilian Coffee Terroir & Farm Selection

When it comes to terroir expression, classic Brazilian specialty coffees are traditionally characterized by chocolatey, nutty notes, deep sweetness, and a creamy body.

Brazil is the world's largest coffee producer, where much of the market has historically centered on volume and regional blending. In large coffee-producing regions like Minas Gerais, farm-level microclimates often get blended out, resulting in a highly consistent regional profile.

However, exceptional single-producer lots exist. When smallholders focus on micro-lot separation and experimental processing, the coffee shines with distinct character. Sourcing this single-producer lot from Beatriz Guimarães turns classic expectations on their head: it retains the approachable sweetness of a Minas Gerais coffee while introducing vibrant, playful fruit notes from controlled anaerobic natural processing.

Anaerobic Natural Processing Technique

For this lot, whole coffee cherries underwent oxygen-restricted (anaerobic) fermentation before being dried naturally. This controlled fermentation amplifies tropical fruit sweetness, while the natural processing builds body, texture, and cup depth.

In the cup: Crisp honeydew melon and bright pear drops up front, balanced by creamy macadamia and a smooth milk chocolate finish.

Why We Selected This Lot

We selected this single-origin Brazilian coffee because it offers something distinct from a standard profile while retaining high drinkability. It is sweet, clean, and elevated by a subtle tropical lift.

Brewing & Preparation Guidance

Beatriz Guimarães performs exceptionally well as both an espresso and a filter coffee:

Espresso: Delivers heightened sweetness that cuts through milk cleanly. Tested on a Lagom 01 and Victoria Arduino Prima using an 18g dose yielding 40g out in 29 seconds. An even, level tamp matters here too; see our guide to the best coffee tampers.

Filter: A 1:16 brew ratio using pour-over equipment like the Orea V4 highlights the delicate acidity and fruit sweetness. Explore our full list of pour-over brewing recipes.

Note: If pulling fast turbo shots, ensure your grinder utilizes a unimodal burr set to avoid bitter or ashy flavors. Precise extraction requires quality digital scales—see our guide to precision coffee scales.

Explore Other Single-Origin Specialty Coffees

Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia.

Bookkisa – a vibrant, tropical Ethiopian natural from Guji, with pineapple, blueberry juice and white peach.

El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz. Also available as a decaf subscription.

From our archive: Paulo Agualetti – a natural Bourbon from Sitio Agua Fria in Brazil, with ripe figs, golden raisin and milk chocolate.

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Text from Harmony Coffee's listing.