BRAZIL PEDRO GABARRA ASOLO LOT

It is in the rhythm of harvest that specialty coffee reveals its most honest surprise. Each season reshapes expectation, and with it comes our second encounter with Fazenda Pinhal, sourced through Falcon Coffee. As a micro specialty producer, Fazenda Pinhal continues to stand with quiet confidence in craft and precision. This year we selected three lots, two peaberry micro lots and one rare honey process expression, each reflecting a different angle of their work.

Brazil remains the world’s largest coffee producer, often grounded in classic natural and pulped natural methods built for scale and consistency. More technical approaches like honey processing demand extra attention, time, and risk, often overlooked from a purely economic standpoint. This is where producers like Pedro Gabarra step forward, pushing beyond convention to show what Brazilian honey process coffee can truly express. The bourbon honey lot surpassed expectation, carrying a complete spectrum of delicate sweetness and high cup structure that feels both refined and expressive.

In cupping and calibration, this coffee immediately stood out with clarity and depth. Hand brew opens with red fruit character of red peach and raspberry, carried by a nectar-like sweetness that slowly shifts into maple syrup as it cools. As espresso it deepens into raspberry and red cherry with thick molasses richness, while milk rounds it into creamy melon and caramel before settling into pecan and sweet biscotti. A simple honey process, yet one that quietly reshapes how Brazil can be experienced in the cup.