Brazil Fazenda Guariroba Natural Peaberry


Brazil Fazenda Guariroba Natural Peaberry

from 5.00

We are proud to feature this unique offering from the award winning Fazenda Guariroba.  Read the farm and processing bio below for more details.

Tasting Notes: Candied almonds, light cherry and toffee notes

Roast Profile: Medium Roast

Origin: Brazil

Region: Minas Gerias

Variety: Yellow Catucai

Farm: Fazenda Guariroba

Processing: Natural

Altitude: 1,100masl/3,600ft


White Pine Coffee is a Michigan micro-roastery.

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From the Alliance for Coffee Excellence website:

History of the farm

Grower Homero Paiva draws upon a long heritage of coffee production. He represents the 5th generation and a new one is already following in the family’s footsteps. Homero’s uncle, Fernando Paiva, a wise and visionary man, now 90 years old, started to produce good quality coffees in the 1940s. At that time, he saw the potential of the Santo Antônio do Amparo region for the specialty natural coffees. And he was right.

Based on his belief, passion and hard work, he did a lot for the specialty coffee sector in Brazil and brought many to his side. Fernando is one of the founders of the Brazil Specialty Coffee Association and of Sancoffee. At the awards ceremony, when Henrique Cambraia, the current president of Sancoffee, received the first-place award on behalf of Homero Paiva, he said: “I would like to praise Mr. Fernando for having paved our way toward this amazing outcome.”

After many years, Homero Paiva started his own coffee production in the same farm he grew up. He has decided to focus on specialty coffees and sustainable growing system. And to achieve these goals he has based himself on his family history, knowledge, strongly engaged team and love. Nowadays, Fazenda Guariroba is certified by UTZ (under code UTZ_ CF1000005553, valid until June 1, 2017).

It is only the beginning! 

Coffee processing system

Natural Yellow Catucaí, situated at about 1100 meters of elevation, was carefully selected by hand, slowly dried on patios, and finalized at low temperature in a drying machine to entirely preserve the cell walls of the beans. The Natural lado a lado process is done strictly in this way: 1) selectively hand-picked mature cherries are sent straight to the patio – no water tank contact; 2) 1st drying stage: during the first 3 days, the cherries remain untouched in a thin layer (side by side) in order to have the free water taken quickly out, avoiding unwanted fermentations; 3) 2nd drying stage: the cherries are put in a thicker layer and they are raked carefully around 10 times a day for another 5-7 days; 4) the final drying stage is carried out in drying machines at a maximum temperatures of 37ºC. At this stage, the water molecules are strongly bound to the cells of the beans. So, it is necessary to remove this water very slowly.