Tropical Bahia coffee is shaped by its distinct environment. In Bahia's high-altitude regions, producers benefit from ideal conditions for coffee cultivation. However, high humidity and rainfall during harvest and processing often pose drying challenges. To address this, many transport their cherries about 50 kilometers to the drier, warmer climate of the neighbouring Caatinga biome. During this journey, the cherries undergo a unique fermentation process in closed trucks, lasting no more than 24 hours. This method enhances the coffee's flavour, resulting in a cup profile rich in fruity sweetness.