BRAZIL GABARRA ESTALO

At Arkib, we’ve spent the past five years partnering with Brazil’s most forward‑thinking producers to elevate the craft of specialty coffee . Leveraging modern farm facilities, they’ve implement natural and controlled experiments from anaerobic fermentation to carbonic maceration, natural anaerobic and yeast‑cultured processes. Among them, Fazenda Pinhal stands at the forefront of Brazil’s specialty movement, transitioning from high‑volume commercial lots to refined, large‑scale specialty runs coffee business.

Among them, Fazenda Pinhal stands at the forefront of Brazil’s specialty movement, transitioning from high‑volume commercial lots to refined, large‑scale specialty runs. This specific lot underwent 96 hours of natural anaerobic fermentation in sealed barrels, unlocking a deep, winey cola character that exemplifies the potential of Brazilian coffees.

This coffee truly shines when pulled as an espresso. Straight from the shot, vibrant red‑jam fruits burst forth of wild raspberry, juicy cranberry and a hint of plush red wine, each sip sparkling with lively acidity. Silky steamed milk then unlocks its deeper layers: succulent red raisins, a medley of mixed berries folded into bittersweet chocolate, plump Concord grape and a whisper of semi‑sweet dark chocolate that lingers long on the finish. Thanks to its natural anaerobic fermentation, this lot offers an exceptionally broad flavour spectrum. One of the most exciting Brazilian arrivals we’ve roasted this year.