Brazil - Pinhal Estate
Country: Brazil
Region: Sul de Minas Gerais
Altitude: 905 - 1150 masl
Process: Natural
Varietal: Mixed
CupProfile: Chocolate, Citrusy, Sweet
ABOUT THIS ORIGIN
Fazenda Pinhal is a 914ha farm situated close to San Antonio De Ampoaro in Sul De Minas. The farm belongs to the Gabarra Teixeria Family who acquired the farm in 1994. The farm is planted with 296ha coffee (only 33% of the farm) with the rest of the land left as natural reserve, eucalyptus Forest and pasture land for cows.
In 2019 the farm won the award for Brazil's most sustainable coffee farm and in 2019 they installed solar panels which now suppy 100% of their energy usage.
On the farm, they also started a bird sanctuary to help rehabilitate and care for injured birds and have coordinated research programs with the local universities and students.
The welfare of their employees is very important to them; they began providing dental care plans in 2018 and are now researching, with a local university, ways to make the working environment more sustainable for their employees and also preventing occupational injuries.
This coffee is a pulped natural where the cherries are mechanically harvested before being sorted into ripe and over-ripe and green. The ripe cherries are then pulped, removing 100% of the mucilage. These coffees are then taken to the patios where they are dried for 7 to 10 days with regular turning to ensure even drying.
Country: Brazil
Region: Sul de Minas Gerais
Altitude: 905 - 1150 masl
Process: Natural
Varietal: Mixed
CupProfile: Chocolate, Citrusy, Sweet
ABOUT THIS ORIGIN
Fazenda Pinhal is a 914ha farm situated close to San Antonio De Ampoaro in Sul De Minas. The farm belongs to the Gabarra Teixeria Family who acquired the farm in 1994. The farm is planted with 296ha coffee (only 33% of the farm) with the rest of the land left as natural reserve, eucalyptus Forest and pasture land for cows.
In 2019 the farm won the award for Brazil's most sustainable coffee farm and in 2019 they installed solar panels which now suppy 100% of their energy usage.
On the farm, they also started a bird sanctuary to help rehabilitate and care for injured birds and have coordinated research programs with the local universities and students.
The welfare of their employees is very important to them; they began providing dental care plans in 2018 and are now researching, with a local university, ways to make the working environment more sustainable for their employees and also preventing occupational injuries.
This coffee is a pulped natural where the cherries are mechanically harvested before being sorted into ripe and over-ripe and green. The ripe cherries are then pulped, removing 100% of the mucilage. These coffees are then taken to the patios where they are dried for 7 to 10 days with regular turning to ensure even drying.
Country: Brazil
Region: Sul de Minas Gerais
Altitude: 905 - 1150 masl
Process: Natural
Varietal: Mixed
CupProfile: Chocolate, Citrusy, Sweet
ABOUT THIS ORIGIN
Fazenda Pinhal is a 914ha farm situated close to San Antonio De Ampoaro in Sul De Minas. The farm belongs to the Gabarra Teixeria Family who acquired the farm in 1994. The farm is planted with 296ha coffee (only 33% of the farm) with the rest of the land left as natural reserve, eucalyptus Forest and pasture land for cows.
In 2019 the farm won the award for Brazil's most sustainable coffee farm and in 2019 they installed solar panels which now suppy 100% of their energy usage.
On the farm, they also started a bird sanctuary to help rehabilitate and care for injured birds and have coordinated research programs with the local universities and students.
The welfare of their employees is very important to them; they began providing dental care plans in 2018 and are now researching, with a local university, ways to make the working environment more sustainable for their employees and also preventing occupational injuries.
This coffee is a pulped natural where the cherries are mechanically harvested before being sorted into ripe and over-ripe and green. The ripe cherries are then pulped, removing 100% of the mucilage. These coffees are then taken to the patios where they are dried for 7 to 10 days with regular turning to ensure even drying.
BREWING RECOMENDATION
RECIPE:
Brew Ratio: 1:2
Dose: 18 grams
Brew weight: 36 cl
Brew temperature: 93ºC
Brew time: 30 - 33 sec
Pairs well with milk.