BRAZIL PEDRO GABARRA SILILO LOT

Sililo

It is within the rhythm of harvest that specialty coffee reveals its most honest surprises. Each season reshapes expectations and brings new expressions from familiar origins. This marks our second encounter with Fazenda Pinhal, sourced through Falcon Coffee. As a micro specialty producer, Fazenda Pinhal continues to demonstrate quiet confidence through careful cultivation and precise processing. This year we selected three exclusive lots, including two peaberry micro lots and one rare honey process, each showcasing a different perspective of their craft.

Once considered a defect and often overlooked, peaberry coffee has found a new appreciation among specialty coffee enthusiasts. Fazenda Pinhal gives this unique coffee the attention it deserves by carefully separating it from the main harvest, allowing it to develop its own identity and distinctive character. Arkib is honoured to secure the entire Sililo peaberry lot, making this rare expression exclusively available for our coffee community.

This coffee represents the evolution of Brazilian specialty coffee, proving that exceptional character can be found beyond conventional expectations. The hand brew reveals a comforting sweetness reminiscent of Japanese azuki red bean with a gentle starfruit brightness. Its smooth texture brings the nostalgic feeling of enjoying a local coconut dessert such as cendol. As espresso, it presents vibrant orange peel and green apple notes layered with delicate cashew sweetness. With milk, the profile transforms into creamy orange yogurt with hints of yellow apple. Sililo Peaberry offers a refreshing perspective on Brazil coffee, celebrating the beauty and complexity of a once overlooked variety.

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, cinnnamon, jicama, biscoff, pandang, sagoo, hazelnut
  
  Aftertaste
  coating, balance
  
  Acid
  medium low | malid acidity, pointed
  
  Body
  medium high | syrupy, velvety
  
  Balance
  composed, structured, balance
  
  Overall
  sweet nuttiness with excellent gentle citrus fruitiness
  

• 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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