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Brazil Sao Gabriel| Espírito Santo (Single Origin Filter)
About This Single Origin
Brazil Sao Gabriel| Espírito Santo (Single Origin Filter)
ROAST: Filter Roast
PROCESS: Pulped natural
REGION: Espírito Sant
ELEVATION: 950 - 1200m
VARIETAL: Red Catuai
CUP: Sweet lime, Apricot, Raisins
Fabiano Tomazine Nalli – A Legacy Rooted in Coffee
Fabiano Tomazine Nalli is a dedicated coffee producer from the Bateia community in Castelo, Brazil. At 46 years old, Fabiano has been immersed in coffee cultivation since childhood, carrying forward a proud family tradition that spans generations.
In the early years, his family produced only Rio coffee, limited by the absence of a depulper. This remained the norm for two decades—until a pivotal moment when his late uncle, Clesiomar Tomazine, introduced the first depulper to their community. This single investment opened the door to new processing methods and marked the beginning of a transformative journey for the family farm.
Though market incentives for quality were minimal at the time, Fabiano stayed committed to progress. Over the years, he has invested in modern infrastructure like drying greenhouses and focused on cultivating higher-yielding, better-quality coffee varieties. These efforts have paid off—his coffees are now recognized and valued for their quality and care, helping him foster strong, long-term relationships with appreciative buyers.
Fabiano’s passion for coffee remains unwavering. Alongside his wife, Eliana Gabriel Nalli, and daughters, Laysa Gabriel Nalli and Laila Gabriel Nalli, he continues to shape the future of his family’s coffee legacy—ensuring that their love for the land and dedication to the craft will be passed on for generations to come.
Location
Northern Sumatra
This coffee comes from the renown Aceh region in northern Sumatra, where the average farm size is just a single hectare and 80% of producers are women.
95% of producers are small holders. The region is a powerhouse. The geography here is rich in nutrients with most coffee growing on volcanic soils amongst the rainforest. This is a combined blend of small producers from the Pantan Masara villages who have delivered cherries to the Asman Gayo mill. This means that the lot is not varietal specific, however, it is inevitably comprised of the most common varieties of Sumatra which include Ateng, Bor bor, Catimor and Timor hybrids.
A greener lifestyle
Sumatran coffee
When we think of Sumatran coffee our mind tends to pivot to coffees that have undergone the wet-hulled coffee process. In Sumatra this typically involves the farmer herself partially removing the mucilage of the coffee by hand and then selling it at 30-50% moisture content. The cherry buyer will then hull the coffee, which is to remove the parchment, whilst the coffee still contains this higher moisture content (wet) and then dry the coffee to 11-13% moisture content. In contrast, the coffee we bring you is a natural processed coffee that has been constantly monitored and dried on raised beds and patios for 30-40 days. Such a long drying period is an extraordinary effort! Wet hulling is so popular because the ambient temperature and humidity of Sumatra is high, with heavy rainfall and cloud cover as commonplace for most of the year. This makes drying coffee labour intensive and high risk as the coffee can easily spoil. Sumatran wet-hulled coffee, however, often comes with a signature flavour; earthy and herbaceous, that some cherish whilst others try to avoid. The raw coffee appears a unique, greenish-blue colour.
We enjoy that classic Sumatran wet-hulled coffee flavour but also cherish this rare and painstakingly processed lot. We thank the extraordinary team at Cafe Imports for bringing this coffee across the water and look forward to more of the Sumatran lots they have to offer. In the cup we have been finding notes of dark chocolate, raisins and rockmelon.