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Brazil Peaberry: Pedro Gabarra, Santo Antonio
  • Brazil Peaberry: Pedro Gabarra, Santo Antonio
Brazil Peaberry: Pedro Gabarra, Santo Antonio

Brazil Peaberry: Pedro Gabarra, Santo Antonio

Nougat, Roasted Peanut, Sugar Cane Juice

Peaberry
Producer Pedro Gabarra & Joao Newton
Farm Santo Antonio, Campo das Vertentes, Brazil
Method Pulped Natural
Varietal Yellow Catucai
R.Profile Medium - Best for Espresso
$22.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About the Farm


Santo Antonio is a family-run estate in Santo Antônio do Amparo, Minas Gerais, managed by sixth-generation producer Pedro Gabarra Teixeira and his father, João Newton. Positioned at 1,140–1,160 m, the farm dedicates over 40% of its land to reforestation and natural reserves. Committed to sustainability, the farm runs the WINGS (ASAS) wildlife project, holds multiple certifications—including Rainforest Alliance and Carbon Neutral—and reflects a deep respect for both community and environment.
Processing Method

Pulped Natural Processed

The ripe cherry is depulped, leaving some mucilage intact, then fermented and dried on patios or raised beds. This process enhances sweetness while maintaining clarity.
More Flavour Info

Overall Cupping Score*: 79

• Acidity: Medium Low
• Body: Coating
• Sweetness: Medium
• Aftertaste: Medium

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

Espresso
• Coffee to Water Ratio: 1:2
• Time: 32 seconds
• Temperature: 94C
Roasting Profile

Espresso
• Roast level: Medium
• Total roast time: ~7 minutes 46 seconds
• End temperature: 205 °C
• Development time: ~2mins (~24% dev ratio)

Why it matters:
This medium roast enhances the Brazil Peaberry’s sweet, nutty, and caramel-like flavours while building a rich espresso body. The extended development ensures a smooth, balanced cup that highlights the unique sweetness of the peaberry.
When to Open & Best Enjoyed

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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