Ticking all the boxes is Pinhal, a tasty natural from Brazil. Silky smooth with red plum and strawberry notes marbled throughout the cup, this lot is a dream come true. Located in San Antonio De Ampoaro in Sul De Minas, the Gabarra Teixeria family purchased the 914-hectare Fazenda Pinhal, in 1994. Growing Catucaí, a hybrid of Icatú and Catuaí developed in Brazil, most of the farm has been left as a natural reserve with only 32% used for coffee farming. A variety we don't often see, Catucaí is particularly hardy and resistant to leaf rust, offering a smooth, full-bodied cup displaying a range of fruity flavours and pronounced sweetness. Mechanically picked, only the ripe cherry is sorted and separated for the natural process and once pulped, the coffee is dried on patios for 10 to 14 days and then left to rest for a month before being milled.