This coffee comes from Finca Pinhal, a family-run farm in Brazil that we had the pleasure of visiting in 2024. The lot is made up of Catuai and Caturra varieties, processed using the natural method — where the coffee cherries are dried whole before the beans are removed. This approach enhances body and sweetness, resulting in a smooth, full-bodied cup that showcases the classic character of Brazilian coffee. Roasted slightly darker, it’s ideal for those who enjoy a rich, rounded profile without bitterness.