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Patricia Filter

Patricia Coelho, Brazil - Filter

Pharmacie

Floral | Toasted Coconut | Marshmallows | Nougat | Winey

This coffee opens with subtle floral notes, followed by rich toasted coconut, fluffy marshmallow and sweet nougat, finishing with a distinctive winey character for a smooth, layered cup.

£12.50
£12.50
per bag Sale Sold out

Bag Size 250g

One Time Buy
£12.50/bag
£3.50 delivery
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Whole Bean
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1 Bag
250g
£12.50
1 Bag
250g
£12.50
2 Bag
250g
£23.75
5% Off - £25.00
3 Bag
250g
£33.75
10% Off - £37.50
4 Bag
250g
£42.50
15% Off - £50.00
1 Bag
1kg
£40.00
2 Bag
1kg
£76.00
5% Off - £80.00
3 Bag
1kg
£108.00
10% Off - £120.00
4 Bag
1kg
£136.00
15% Off - £160.00
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About The Coffee

About The Coffee

This unique lot is another one of Patricia Coelho's coffees. 

Patricia is a dedicated smallholder farmer from Mogiana, in the city of Espírito Santo do Pinhal. She recently took over her family’s coffee business from her father and now runs it alongside her son, Pedro, who is an agronomist. 

More than just a talented producer, Patricia is also a close friend of the Costa family. Her husband, Mauricio, is the Commercial Manager at Costa Café, our importer’s father’s coffee export business. This long-standing friendship has led to a strong partnership, working together to expand Patricia’s access to the specialty coffee market and grow her reputation in the industry. 

The relationship with our importer began in 2018 when Patricia sold her first specialty coffee lot through Costa. Each year, she continues to invest in quality and processing, steadily improving the consistency and excellence of her coffees. 25/26 crop is the first one where she started with experimental microlots and this has been very successful. 

The altitude and landscape of her farm are ideal for specialty coffee—her neighbour, for example, is Brazil’s most renowned Brazilian winery - Guaspari - producing mainly outstanding Syrah wines. It’s an incredible terroir.

This lot is a volcanic fermentation, Patricia Coelho's innovative coffee processing method where ripe coffee cherries are piled into conical, volcano-shaped mounds on drying patios, which enhances the coffee's sweetness, aromatic depth, and flavour complexity 

The shape creates pressure and heat at the core, while the exterior remains more exposed, creating varied microenvironments. This encourages indigenous microorganisms and naturally occurring yeasts to interact with the coffee cherry sugars for 40 to 72 hours.

Workers constantly flatten, hand-rotate, and re-pile the mounds to ensure the cherries undergo a uniform, multi-layered fermentation. Following fermentation, the coffee is spread out and slowly dried, often in greenhouses over a period of 25 days.

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