Pedro Gabarra - Brazil - Natural Arara - 96hr Extended Fermentation

Flavor: Chocolate Fudge, Cherry Liqueur, Passionfruit

Cupping score: 87.25

Origin: Brazil

Region: Minas Gerais

Producer: Pedro Gabarra

Varietal: Arara

Process: Natural 96hr Extended Fermentation

Altitude: 1050 MASL

Roasted for: Filter - Light roast 

ABOUT

Located in Santo Antônio do Amparo in the Campo das Vertentes region of Minas Gerais, Fazenda Pinhal is a 1,270-hectare coffee farm managed by João Newton Reis Teixeira, Pedro, and Milau Gabarra. Perched at 1,050 meters above sea level, the farm produces a wide range of coffee varieties, including Acaia, Catucai Vermelho e Amarelo, Bourbon, Uva, and Geisha. Known for its high-quality specialty coffee, Fazenda Pinhal employs meticulous processing methods, such as 96-hour natural fermentation and drying on patios and in dryers. Recognized for its sustainability, the farm holds certifications from UTZ, Rainforest Alliance, AAA Nespresso, BSCA, and 4C.

The Natural lots undergo 96 hours of water-based fermentation, followed by careful drying on patios and in mechanical dryers. The Honey lots do not undergo fermentation and, after processing, are dried on patios and in mechanical dryers.