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Born in Brazil. Brewed for You.

A collective of small Brazilian farms, united by one obsession — exceptional coffee.

Not one farm. Not one farmer. A collective — bound by craft, altitude, and an uncompromising standard for what great coffee should taste like.

Ember & Olive Coffee Co.® Fresh Roasted Coffee Beans – Brazil Specialty | Legacy of Pinhal

£15.99
Bag Size/250g
Grind Style/Whole Bean

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  • Ember & Olive Coffee Co.® Fresh Roasted Coffee Beans – Brazil Specialty | Legacy of Pinhal - Ember & Olive Coffee Co.®
  • Ember & Olive Coffee Co.® Fresh Roasted Coffee Beans – Brazil Specialty | Legacy of Pinhal - Ember & Olive Coffee Co.®
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    Description

    Brazil Specialty coffee with a rich, sweet character

    Enjoy Brazil Specialty coffee from Fazenda Pinhal, grown in Sul de Minas at around 1,000 metres above sea level. Its naturally sweet, rounded flavour makes every cup a smooth and satisfying choice.

    Look forward to milk chocolate, toasted hazelnut and buttery caramel, balanced by gentle acidity and a velvety body. This easy-drinking profile suits both relaxed filter coffee and espresso, and brings a delicious sweetness to lattes.

    Made from Mundo Novo Arabica, the coffee is naturally processed, with the cherries sun-dried for 10–14 days. Fazenda Pinhal also focuses on environmental conservation: around 40% of the estate is maintained as native reserve, and solar power is used for processing infrastructure.

    Key highlights

    • Origin: Sul de Minas, Brazil
    • Estate: Fazenda Pinhal
    • Tasting notes: milk chocolate, toasted hazelnut and buttery caramel
    • Light–Medium roast with a smooth, velvety body
    • Recommended for filter coffee, espresso and sweet lattes
    • 100% roasted coffee beans; no allergens

    Bring home a naturally sweet Brazilian coffee that’s as enjoyable in your morning filter as it is in an easy-drinking espresso.

    Brewing Methods | Hover to unlock your perfect cup

    French Press
    Natural process thrives in full immersion — the Pinhal Collective is sun-dried for 10–14 days, which loads the bean with natural sugars and fruit-forward sweetness. French Press's full-immersion extraction draws out those oils and fermented depth, amplifying the buttery caramel and milk chocolate notes that define this cup.Low acidity, high reward — Brazil Pinhal's naturally low acidity means there's no sharpness to manage. French Press is forgiving here — even a slightly longer steep won't introduce harshness, just more body and sweetness. Ideal for those who prefer a smooth, rounded brew.Grind coarse, let it breathe — aim for a coarse, even grind and a 4-minute steep at 93–95°C. The velvety body of Mundo Novo Arabica really comes through at this brew ratio. Plunge slowly, pour immediately, and expect a cup that drinks like liquid hazelnut chocolate.

    French Press

    Batch Brew
    Batch brew is one of the best ways to experience the Pinhal Collective. The consistent, low-agitation extraction of a batch brewer suits this bean perfectly — the natural-process sweetness comes through evenly across every cup, with the milk chocolate and buttery caramel notes holding beautifully at scale. Low acidity means the coffee stays smooth and approachable even as it sits on a thermal carafe, without turning bitter or sharp. Use a medium-coarse grind, a brew temperature of 92–95°C, and a 1:15 coffee-to-water ratio for a clean, full-bodied result that rewards every pour.

    Batch Brew

    Espresso
    Espresso isn't the natural home for the Pinhal Collective. At 9 bars of pressure, the bean's heavy natural-process sweetness extracts intensely — often tipping into an overly thick, syrupy shot that lacks the brightness needed to balance it. The low acidity, which makes Pinhal so approachable as a filter coffee, leaves espresso feeling flat and one-note. Dialling in a natural-process Brazilian for espresso also demands precise grind calibration and temperature control that most home setups can't reliably deliver. French Press, V60, or Drip will showcase this bean at its best.

    Espresso

    V60
    Natural process meets precision pour — the Pinhal Collective's 10–14 day sun-drying loads the bean with sweetness and complexity. The V60's controlled, filter-based extraction clarifies that sweetness beautifully — milk chocolate and toasted hazelnut come through clean and defined, without the muddiness that immersion brewing can introduce.Low acidity, but don't flatten it — Brazil Pinhal is naturally low-acid, so the V60's brightness-enhancing properties won't make it sharp. Instead, expect a gentle lift that separates the caramel and hazelnut layers with clarity. A medium-coarse grind keeps the body present without over-extracting.Pour with intention — bloom with 2× the coffee weight in water (30g water for 15g coffee) for 30–45 seconds to degas the natural-process CO₂. Then pour in slow, steady spirals over 2:30–3:00 minutes total. Target 93°C — any hotter and the delicate caramel sweetness tips into bitterness.

    V60

    Aeropress
    Aeropress isn't the ideal match for the Pinhal Collective. The pressure-assisted extraction amplifies body and sweetness — which sounds appealing, but with a naturally heavy, low-acid natural-process bean like this, it can tip the cup into thick and one-dimensional. The chocolate and hazelnut nuances that make Pinhal special tend to merge into a single dense note rather than expressing cleanly. For the best of this bean, French Press, V60, or Drip will serve you far better.

    Aeropress

    Cold Press
    The Pinhal Collective was made for cold brew. Brazil's naturally processed beans are low in acid and high in natural sweetness — and the cold brew process draws every bit of it out. Use a coarse grind, a 1:8 coffee-to-water ratio, and steep for 16–20 hours in the fridge. The result is a silky, chocolate-forward concentrate with caramel depth and zero bitterness. Serve over ice, dilute to taste, or use as a base for iced lattes. No heat. No rush. Just exceptional coffee.

    Cold Press
    Milk Chocolate
    Toasted Hazelnut
    Buttery Caramel

    Whats in your cup?

    • Cost Per Cup

      Cost Per Cup: 250g bag (£24.99) — approx. 16 filter cups at £1.56/cup, or 13 espresso shots at £1.92/shot. 1kg bag (£54.99) — approx. 66 filter cups at £0.83/cup, or 55 espresso shots at £1.00/shot. The more you brew, the better the value.

    • Caffeine & Heart Health

      Brazil Pinhal is a naturally processed Arabica — lower in caffeine than robusta blends and smoother on the stomach than heavily roasted commercial coffee. Rich in antioxidants, it delivers a clean, sustained energy lift without the sharp spike and crash of over-extracted alternatives. According to theBritish Heart Foundation,moderate coffee consumption can be part of a healthy lifestyle. A cup that's as kind to your body as it is to your palate.

    • Expert Tip

      Your Brew, Perfected: Grind fresh, every time — the Pinhal Collective's natural-process sweetness is at its peak within minutes of grinding. Use a medium-coarse grind for French Press or Batch Brew, medium for Drip, and medium-fine for V60. Brew at 93–95°C — just off the boil — to protect the delicate caramel and hazelnut notes from scorching. A 1:15 coffee-to-water ratio is your baseline; nudge to 1:14 for a richer cup or 1:16 for something lighter. And always pre-wet your filter — it removes any papery taste and brings the brewer up to temperature before the first pour.

    • Origin

      Sul de Minas, Brazil — 1,000 MASLFazenda Pinhal sits deep in the sun-drenched valleys of Sul de Minas, one of Brazil's most celebrated coffee-growing regions. Managed by sixth-generation farmer Pedro Gabarra and his sister Mariana, this 914-hectare estate is cultivated on nutrient-rich volcanic soil at 1,000 metres above sea level. Forty percent of the land is preserved as native reserve — a commitment to ecological integrity that earned Fazenda Pinhal the title of Brazil's Most Sustainable Coffee Farm by Globo Rural magazine. 100% solar-powered processing. 100% single-origin. A legacy six generations in the making.

    • Storage & Freshness

      Keep It Fresh. Keep It Flavourful.Store in a cool, dry place away from direct sunlight, heat, and strong odours. Our resealable pouches are designed to lock in freshness — squeeze out excess air after each use and seal tightly. Once opened, best consumed within 6 months for peak flavour. Unopened, the bag stays fresh for up to 24 months. Do not refrigerate — condensation degrades the bean's natural oils and dulls the chocolate and caramel notes that make Pinhal exceptional. For whole bean, grind only what you need — ground coffee loses its character within days of opening.
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