Brazil Fabiano Pires
Brazil Fabiano Pires
Brazil Fabiano Pires
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Brazil Fabiano Pires

Sale price€12,90 EUR
GRIND STYLE (WE CAN GRIND YOUR BEANS FOR FREE): WHOLEBEAN (NO GRIND)
Size: 250g

BTN TEXT

BTN TEXT

Smooth, Chocolatey, and Proudly Brazilian

If you're after a Brazilian that's all comfort and elegance, this is it. A single-variety single estate Arara, grown high on the steep eastern slope of the Caparaó mountains and brought to life by Fabiano Machado — a young farmer who was born on a coffee farm and has been breathing this terroir ever since.

What it tastes like: Smooth and chocolatey, with a rounded medium body and a long, elegant aftertaste. Expect caramel and roasted hazelnut up front, lifted by red fruits and a gentle citric acidity. Easy to love, satisfying to sip — a Brazilian that knows exactly what it is.

Why we love it: This is the second harvest of Fabiano's Arara, and you can taste the care behind it. Arara — a natural cross of Obatã and Yellow Catuai — brings the sweetness, clean cup and bright citric acidity of a classic Bourbon, but with the resilience that modern climate demands. On the rugged, hand-worked slopes of Caparaó, its lower height even lets the pickers work from the ground instead of a ladder. Smart farming, beautiful cup.

Best way to drink it: Its chocolatey body and rounded sweetness make it a brilliant, comforting espresso, while brewed as Turkish coffee teases out the red fruits and elegant finish. However you brew it, it delivers.

PROCESS

Natural

CUPPING SCORE

85

ROAST LEVEL

Medium

Profile

Perfect for: Espresso
Also works lovely as: Turkish coffee, Moka pot, French press
Taste notes: Caramel, Chocolate, Dried Fruit, COmplex
Variety: Arara
Altitude: 1.160m - 1300m
Process: Natural
Quality score: 85

Medium roast: This single origin is roasted medium and well developed  - perfect for espresso or Turkish coffee.

100% Arabica Coffee
Net weight: 250g/500g

More about this coffee

Some coffees tell a story of a place. This one tells a story of a dream — built tree by tree.

Fabiano Machado was born on a coffee farm in the Caparaó region, and he never really left coffee behind. He made his first professional steps working for other producers across Caparaó, learning everything from nutrition to harvesting and post-harvest processing — the craft behind every high-quality cup.

In 2017, a beautiful piece of land came up for sale, tucked just beneath the peak on the eastern slope of an isolated mountain, at 1,160–1,300 masl — an altitude made for quality. With empty pockets but a handful of courage, belief, and a little luck from good people around him, Fabiano bought it. There were already 1,400 Red Catuai trees growing there. The next few years were tough — those trees barely produced enough to feed Fabiano and his wife — but together they planted 16,000 more, mostly Arara, Yellow Catucai 24/137 and Red Catucai 785.

Of those, 3,800 are Arara — the variety in this very bag. Fabiano chose it for good reason: it's a young variety, selected from a natural cross of Obatã and Yellow Catuai, that's increasingly replacing the older varieties which once defined Brazilian coffee. In the cup it recalls a Bourbon — sweet, clean, with bright citric acidity — and when it's done right, it can even surpass it. But where Bourbon has become risky in today's changing climate, Arara is disease-resistant, highly productive, and well suited to the demands of farming. Its lower height is a gift on Caparaó's rugged, steep terrain, where every task is done by hand and working from the ground beats balancing on a ladder.

This is the second harvest of Fabiano's Arara. Is there still room to grow? Always — and Fabiano is the first to say so. But he's set on chasing perfection, one harvest at a time. We think you'll taste how close he already is.

Brew Guide

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ESPRESSO:
Coffee: 18 g
Yield: 40-42 g
Time: 0:26 
Water Temperature: 93°C (199°F)
Grind: Fine (appr. 250 μm)

---
TURKISH COFFEE
Coffee: 20 g
Water: 220g
Time: 3:00
Grind: Superfine (50–100 μm)

#1: Pour hot water (20g, appr. 60°C) into your çezve, add freshly ground coffee (220g).
#2: Stir coffee and water and make sure all coffee is covered with water.
#3: Heat the coffee until a thick foam begins to rise in the çezve. Remove it from the heat source.
#4: Immediately pour in cups. Let the coffee rest for a minute for the grounds to settle.

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MOKA POT:
Coffee: Fill the filter basket, gently level the coffee (do not compress)
Water: Fill water to the moka pot safety valve.
Brew Time: Approximately 3 minutes (medium heat)
Grind Size: Medium-fine (400–500 μm)

Profile

Perfect for: Espresso
Also works lovely as: Turkish coffee, Moka pot, French press
Taste notes: Caramel, Chocolate, Dried Fruit, COmplex
Variety: Arara
Altitude: 1.160m - 1300m
Process: Natural
Quality score: 85

Medium roast: This single origin is roasted medium and well developed  - perfect for espresso or Turkish coffee.

100% Arabica Coffee
Net weight: 250g/500g

More about this coffee

Some coffees tell a story of a place. This one tells a story of a dream — built tree by tree.

Fabiano Machado was born on a coffee farm in the Caparaó region, and he never really left coffee behind. He made his first professional steps working for other producers across Caparaó, learning everything from nutrition to harvesting and post-harvest processing — the craft behind every high-quality cup.

In 2017, a beautiful piece of land came up for sale, tucked just beneath the peak on the eastern slope of an isolated mountain, at 1,160–1,300 masl — an altitude made for quality. With empty pockets but a handful of courage, belief, and a little luck from good people around him, Fabiano bought it. There were already 1,400 Red Catuai trees growing there. The next few years were tough — those trees barely produced enough to feed Fabiano and his wife — but together they planted 16,000 more, mostly Arara, Yellow Catucai 24/137 and Red Catucai 785.

Of those, 3,800 are Arara — the variety in this very bag. Fabiano chose it for good reason: it's a young variety, selected from a natural cross of Obatã and Yellow Catuai, that's increasingly replacing the older varieties which once defined Brazilian coffee. In the cup it recalls a Bourbon — sweet, clean, with bright citric acidity — and when it's done right, it can even surpass it. But where Bourbon has become risky in today's changing climate, Arara is disease-resistant, highly productive, and well suited to the demands of farming. Its lower height is a gift on Caparaó's rugged, steep terrain, where every task is done by hand and working from the ground beats balancing on a ladder.

This is the second harvest of Fabiano's Arara. Is there still room to grow? Always — and Fabiano is the first to say so. But he's set on chasing perfection, one harvest at a time. We think you'll taste how close he already is.

Brew Guide

---

ESPRESSO:
Coffee: 18 g
Yield: 40-42 g
Time: 0:26 
Water Temperature: 93°C (199°F)
Grind: Fine (appr. 250 μm)

---
TURKISH COFFEE
Coffee: 20 g
Water: 220g
Time: 3:00
Grind: Superfine (50–100 μm)

#1: Pour hot water (20g, appr. 60°C) into your çezve, add freshly ground coffee (220g).
#2: Stir coffee and water and make sure all coffee is covered with water.
#3: Heat the coffee until a thick foam begins to rise in the çezve. Remove it from the heat source.
#4: Immediately pour in cups. Let the coffee rest for a minute for the grounds to settle.

---
MOKA POT:
Coffee: Fill the filter basket, gently level the coffee (do not compress)
Water: Fill water to the moka pot safety valve.
Brew Time: Approximately 3 minutes (medium heat)
Grind Size: Medium-fine (400–500 μm)