Gabriel excels at producing chocolate-forward espresso profiles with good sweetness and mild acidity. The fazenda uses advanced technology for harvesting and milling, but keeps quality and sustainability first. Excellent terroir and practices like selective machine harvesting and full sun-drying is what sets their coffees apart. 

For our blends, we use Gabriel’s Topazio and Bourbon varieties. Cherries are picked in three passes and fully sun-dried, resulting in a cup with chocolate, sweet almond, and mild orange-like acidity.