Rayane Morais - Brazil - Natural

Golden Kiwi, Pomelo, Hazelnut Schnapps

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Recommended Brew Methods:

Producer: Rayane Morais

Origin: Brazil

Region: Bom Sucesso,Minas Gerais

Varietal: Acaia

Processing: Natural

Elevation: 1020 - 1020 m.a.s.l.

Importer: Algrano

Exporter: SanCoffee

Price Paid: €11,7927 EUR / kg

FOB: €10,8696 EUR / kg

Tastes Like: Golden Kiwi, Pomelo, Hazelnut Schnapps

We’re proud to work with Sancoffee because they represent everything we value as green coffee importers: long-term partnerships, transparency, and commitment to quality. Since its founding in 2000, Sancoffee has built a unique cooperative model that empowers producers through education, quality improvement, and shared success, helping transform the Campo das Vertentes region into one of Brazil’s leading origins for specialty coffee. Their philosophy goes beyond exporting great coffees. They invest in people, sustainability, and the future of coffee-growing communities. We admire the integrity and vision that have guided them for more than 25 years, and we’re delighted to welcome yet another coffee via Sancoffee to our portfolio.

This lot was produced by producer Rayane Morais alongside her father, Paulo Morais, at Sítio 5 Estrelas, in the town of Bom Sucesso, MG, in the Campo das Vertentes region. Raised on her family's coffee farm in Bom Sucesso, Brazil, Rayane Morais has always understood that great coffee begins with caring for both the land and the people who cultivate it. With a background in Environmental Management and Agronomy, she now works with Sancoffee, supporting small producers through quality improvement initiatives while leading sustainability efforts such as the recovery of degraded areas and environmental conservation projects. Her passion for helping producers unlock the full potential of their coffees, while protecting the soil, water, and future of coffee farming, is reflected in every lot she represents.

The fruits of the Acaiá variety were picked ripe and then placed in a water tank to separate the floaters from the ripe ones. The ripe coffees were placed in the concrete patio on 30 cm high beds for 48 hours, where spontaneous fermentation took place. After 48 hours, the lot was spread out and dried for 3 days in a thin layer, and from the 4th day onwards it was thickened daily. The drying process lasted a total of 25 days and was completed when the coffee had reached 11.5% of moisture. After drying, the lot rested for 40 days in the Sítio, and after this period it was transported to Sancoffee for processing.

We've roasted this coffee lightly to highlight its sweet, bright acidity. We love its juicy golden kiwi notes, pomelo-like acidity, and a nutty, boozy finish. Perfect for a Summer day pour-over or an iced filter.