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Fazenda Pinhal Fazenda Pinhal

Fazenda Pinhal

Pineapple | Honey | Red Wine

Roast Level

Light Medium Dark
  • Bean Single origin coffee beans
  • Origin Brazil
  • Process Natural

Size

Wholebean or Ground

Total

£12.00

Free delivery when you spend £20 or more (on coffee-only orders)

Fazenda Pinhal

£12.00

  • Roasted on Tuesday and Thursday
  • Posted within 2 working days from your order
  • 24-hour tracked, letterbox-friendly delivery
  • 100% household recyclable packaging
Delivery Info

Our roasting schedule

We roast coffee twice a week on Tuesday and Thursday, and all coffee orders are dispatched within two working days of ordering. The coffee you receive from us will be roasted and sent to you fresh, without exception.

Delivery - Just coffee

Delivery is £3.50, or free if your order is £20 or over. Our
delivery service is Royal Mail Tracked 24, meaning delivery time averages one
working day. Your coffee will likely arrive Thursday, but occasionally Friday.
If your coffee doesn’t arrive by Saturday, then please get in touch
at roastery@taylorsofharrogate.co.uk

Delivery - Just equipment

If you’re ordering brewing equipment only, things work
slightly differently. Delivery will always be £5.50 and your order will be sent
by DPD Next Day. It will be dispatched the next working day, and will arrive
the next working day after that.

Delivery - Coffee and Equipment

If you’re ordering coffee and brewing equipment together,
then postage will be £5.50 and your order will be sent by DPD Tracked. But
because your coffee will be roasted to order on the next Tuesday, the whole
delivery will be sent out on the Wednesday and arrive on the Thursday.

ingredients

100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. Once opened, keep in an airtight container in a cool, dry place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD.

 Grown by long time Taylors partner Pedro Gabarra Teixeira, this Arara lot is sweet and super juicy. This coffee is brighter and has more vibrant acidity than your typical Brazilian coffee.

Pedro is a 5th generation owner of Fazenda Pinhal, one of a group of farms he owns and operates in the Minas Gerais region of Brazil.

As well as producing incredible coffee, Pedro and his family are genuine stewards of the natural world. With only 35 per cent of the farm’s land devoted to coffee, and the rest preserved as national forest and pastureland, it’s no wonder Pinhal was recognised as Brazil’s most sustainable coffee farm in 2019. 

  • Origin Brazil
  • Region Sul de Minas
  • Town Santo Antonio Do Amparo
  • Farm Fanzenda Pinhal
  • Producer Pedro Gabarra Teixeira
  • Process Natural
  • Altitude 1160 masl
  • SCA Score 86.25
  • Variety Arara
  • Roast colour 125

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Pedro Gabarra Teixeira

The ProducerPedro Gabarra Teixeira

Fazenda Pinhal is a 914 hectare farm located close to the city of San Antonio De Ampoaro in Sul De Minas. It’s owned and run by the Gabarra Teixeira Family, who acquired the farm in 1994, and employ 49 people in peak season.

Surrounding the coffee farm, which only represents 35 per cent of the farm’s total area, is a vast expanse of natural land which the family preserves, protects and invests in. This includes a nature reserve, Eucalyptus forest that’s being regenerated and pastureland for cows, as well as a bird aviary and sanctuary that they have set up to rehabilitate injured birds, many of which have been rescued from illegal trafficking.

It’s this passion for coffee and the natural world that’s kept us buying coffee from Fazenda Pinhal, and Pedro’s other farms, for the last 16 years. As well as showcasing specially produced microlots like this one through our Discovery roastery, he is the producer of our Brazil single origin coffee found in supermarkets, and his coffee has been a mainstay in some of our most popular supermarket coffee blends.

Arara

The CoffeeArara

While the majority of Fazenda Pinhal’s coffee is mechanically picked – the norm for Brazilian coffee – this Arara microlot was hand-picked for ripeness and hand sorted.

The coffee is piled up on the patio in a line 40cm high for 3 days – this allows extra fermentation to happen while drying starts. After that the coffee is spread out normally on the patios and dried over 14days.

This extra fermentation is what gives this coffee its funky, tropical fruit forward flavour profile, and a phosphoric acidity and brightness that’s uncharacteristic of typical Brazilian naturals.

Read our Reviews