By popular request, we're now offering a more nut-forward coffee. The twist of mocha and lime acidity creates a complex and layered flavor experience.

Fazenda Pinhal is a sixth-generation family farm run by João Newton Reis Teixeira in the highlands of Minas Gerais, Brazil. With his children by his side, João combines over 100 years of coffee-growing tradition with forward-thinking sustainability.

Out of its 1,270 hectares, only 35% is used for coffee— the rest is preserved or reforested land. The farm runs entirely on solar energy, holds a CarbonNeutral® certification, and leads environmental projects like wildlife rehabilitation and local education.

Known for producing exceptional specialty coffee, Pinhal grows varieties like Acaia, Catucai, Bourbon, and Geisha. Their processing methods, including 96-hour natural fermentation and careful drying, help deliver clean, complex flavors with purpose and care in every cup.

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.