BRAZIL PEDRO GABARRA ASOLO LOT

Bodied

It is in the rhythm of harvest that specialty coffee reveals its most honest surprise. Each season reshapes expectation, and with it comes our second encounter with Fazenda Pinhal, sourced through Falcon Coffee. As a micro specialty producer, Fazenda Pinhal continues to stand with quiet confidence in craft and precision. This year we selected three lots, two peaberry micro lots and one rare honey process expression, each reflecting a different angle of their work.

Brazil remains the world’s largest coffee producer, often grounded in classic natural and pulped natural methods built for scale and consistency. More technical approaches like honey processing demand extra attention, time, and risk, often overlooked from a purely economic standpoint. This is where producers like Pedro Gabarra step forward, pushing beyond convention to show what Brazilian honey process coffee can truly express. The bourbon honey lot surpassed expectation, carrying a complete spectrum of delicate sweetness and high cup structure that feels both refined and expressive.

In cupping and calibration, this coffee immediately stood out with clarity and depth. Hand brew opens with red fruit character of red peach and raspberry, carried by a nectar-like sweetness that slowly shifts into maple syrup as it cools. As espresso it deepens into raspberry and red cherry with thick molasses richness, while milk rounds it into creamy melon and caramel before settling into pecan and sweet biscotti. A simple honey process, yet one that quietly reshapes how Brazil can be experienced in the cup.

The Producer

Located in Brazil’s Sul de Minas region, Fazenda Pinhal spans an impressive 914 hectares and is led by sixth-generation farmer Pedro Gabarra and his sister Mariana. Celebrated for its unwavering commitment to sustainability an achievement highlighted by the “most sustainable farm” award in 2019, the estate beautifully marries a deep-rooted coffee cultivation heritage with progressive environmental stewardship.

At Fazenda Pinhal, every step of the production process is executed with precision. Coffee cherries are mechanically harvested from May through August, then pulped and dried on patios for 10 to 14 days. After a carefully observed resting period, the beans are meticulously milled at the SanCoffee mill in San Antonio Do Amparo. This comprehensive, rigorous approach produces a premium, traceable coffee that exemplifies the perfect blend of traditional craftsmanship and modern eco-friendly practices in specialty coffee production.

• Cupping Score 87.75pts

  Fragrance
  concord grape, cherry, pink bubblegum, strawberry, butter
  
  Aroma
  lemon, orange blossom, cheese
  
  Flavour
  honey, blackcurrant, lime, toasted nut, rose cordial, cherry, strawberry
  
  Aftertaste
  delicate, fine, lingering
  
  Acid
  medium | citrus acidity, complex, red fruits
  
  Body
  medium | syrupy, creamy
  
  Balance
  progressive, layered, structured
  
  Overall
  progressive, complex, refined, elegant taste profile

• Roasting Schedule

  Roasting on every day from Monday to Thursday
  Cut-off order 3:00 p.m. a day before processing begins.

  Retail and Wholesale Delivery
  Retail order on the next working day

  Delivery will be made on the next processing working day once your order is roasted or ready.

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