BRAZIL PEDRO GABARRA TAMPA LOT

Pedro Gabarra of Fazenda Pinhal boldly captures the essence of his origin, showcasing exceptional craftsmanship. This exceptional micorlot requires meticulous care to reach its full potential. Pedro’s refined processing includes a 96-hour anerobic fermentation to preserve the coffee’s authentic character, followed by sun-drying and a 3–4-month resting period to enhance its quality.

This microlot from Pedro Gabarra, one of the highlights alongside his Geisha, showcases a well-executed anaerobic process that brings clarity, harmony, and high flavour intensity. Offered as an omni roast, it opens up a wide spectrum of experiences. On filter, the cup is soft and rounded with melon, honeydew, pistachio, and a gentle touch of green grape, finishing with a floral chamomile note. As espresso it leans into tropical fruit layers of pineapple and mango with raisin like sweetness and a delicate blueberry finish. With milk it delivers a comforting profile reminiscent of peanut butter, pistachio, green grape and chamomile, capturing both character and place in a single cup.