BRAZIL PEDRO GABARRA MACBA LOT

Rima Ritma

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.

The Macba lot comes from the Topazio varietal and is shaped through careful peaberry separation. Once seen as a defect, peaberry has been redefined through intention and sorting, bringing clarity to what was once overlooked. Under the care of Pedro Gabarra, this lot becomes a focused expression of structure and sweetness. Filter brew reveals apricot and yellow apple with a gentle honeyed syrup tone that sits softly on the palate.

As espresso the profile deepens into black tea, plum and cherry with a darker fruit intensity. With milk the edges soften and the sweetness becomes more rounded, unfolding notes of crepe cake, whipped cream and almond butter. Macba stands as a reminder that refinement often comes from patience and perspective, turning the unexpected into something quietly memorable.

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 85.25pts

  Fragrance
  oat, cherry, orange blossom, raisin, tumeric
  
  Aroma
  magnolia, caramel, chai tea, sandalwood
  
  Flavour
  manuka honey, cinnamon, jicama, biscoff, pandan, sagoo, hazelnut
  
  Aftertaste
  sweet lingering, long
  
  Acid
  medium high | citrus acidity,complex, floral
  
  Body
  medium | smooth,slick
  
  Balance
  pointed, harmony, balance
  
  Overall
  stone fruits driven flavour with nuttiness sweetness

• 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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