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Day 10 - Brazil | Pedro Gabarra

Ickle Coffee Roaster

Pedro comes from a family with more than 150 years coffee farming experience. A sixth generation Brazilian coffee farmer, his involvement with the coffee industry began in 2001 when he began coffee bean roasting during his university years. Like many Brazilian farms, Santo Antonio is run by its producers. It’s not uncommon to find Pedro himself picking cherries during harvest. Pedro’s emphasis on quality comes from his father, always aiming to improve the quality of the coffee each year, with a focus on being open to new processes and ideas. Santo Antonio farm is a great example of how producers can take advantage of technology and modern techniques while preserving the environment and the cultural history of the land. Besides maintaining 20% of the surrounding environment as legal reserve, another 28% is undergoing reforestation, totalling nearly 50% of natural forest around the farms. Such incredible, community- minded practices contribute a huge amount to the training and skills development of those local to these most remote areas of Brazilian countryside. 

This aerobic natural has been fermented as whole cherries with the oxygen safely locked in. Kept at a controlled temperature before drying, this new style of processing is what Pedro and his family have been working on for the last few years.

About This Roaster

ickle coffee is run by sisters Rowena and Kate with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees we would love to drink everyday. All our coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the qualityof their livelihoods as well as the qualityof the coffee produced.

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