BRAZIL GABARRA GONDOL

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.

In a filter brew, it greets you with a vibrant root‑beer note before unfolding into sweet, tangy grapefruit and a whisper of cola sensation of a pristine anaerobic process. As it cools, hints of vanilla and rich dark chocolate emerge, making it effortlessly enjoyable even at room temperature. Gabarra Gondol is undoubtedly one of the most memorable coffees we’ve had the pleasure to roast this year, showcasing how experimental fermentation can craft truly distinctive, wine‑inspired cups.