Pinheirinho 250g (8.8oz)

Pinheirinho 250g (8.8oz)

A clean and classic Brazil profile, with honey sweetness, and a crisp dark chocolate dryness.
  • Classic Brazilian characters.
  • By Paulo César Junquiera, better known as Lilica.
  • Whole Bean Coffee - 250g (8.8oz).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 8th of February.

Expect notes of:




Flat rate shipping

Worldwide 50 DKK (€6.7 / $7.7)
Domestic from 29 DKK


On all orders above 500 DKK (€67.00 / $76.50)*


Shipping Tuesday and Thursday


Sitio Pinheirinho

We are excited to welcome back into our lineup coffee from Paulo César Junquiera, better known as Lilica to his friends. Lilica is a third generation coffee farmer, Sitio Pinherinho having been in the family since the late 1800’s. Although coffee is in his blood, Lilica was never interested in taking up his father’s passion during his younger years. As he grew older, Lilica had problems with alcohol, and grew even further from his father. He says himself that he could have a had a great education in coffee farming, but was never able to take advantage of this. This meant that he was forced to learn very quickly after his father passed away around twenty years ago, leaving Pinheirinho in Lilica’s hands. In order to continue his father’s legacy, Lilica was able to overcome his issues and pour his effort into the farm. This was taken to a new level, when he started working with Carmo coffees, an exporting firm based in the Carmo De Minas Region. Carmo have helped Lilica to understand that he is growing specialty coffee, of very high quality, and have begun helping him to search for buyers that will pay a premium for this. They have also helped him to control his quality, producing more consistently, for example by switching to hand picking his entire farm. He has also begun to cup his own coffees, learning their attributes so as to better understand his product. All of this leads to delicious coffee. This year for the first time we have been able to purchase 2 different lots from Lilica, the Catuai that we have bought previously, and a small amount of the Icatu, that is part of our subscription this month. Catuai is cross between the varietals Caturra and Mundo Novo, initially released in 1949, intending to keep the cup quality of Caturra, but some of the disease resistance of Mundo Novo. As time went on, and diseases changed, the resistance of Catuai became less strong, so more drastic action was required. In 1993 the Icatu varietal was released, a cross between Bourbon, which is very closely related to Caturra, and Mundo Novo, but with a small amount of robusta rootstock bred in. This means that the disease resistance is very strong, but Icatu also has very minimal compromise on cup quality. In fact, Icatu varietal lots have placed highly in several Brazilian Cup of Excellence competitions. Icatu often has a distinct dryness, like grape skin, where as we find the Catuai to have more of a classic Brazilian character, with a sweet chocolatey backbone, and a typical nutty character.

Carmo Coffees

Brazil grows approximately 30 percent of the world’s coffee, most of which has been planted, processed and sold expressly to accommodate the global commodity market. In the early 2000s small towns like Carmo de Minas and growers like Lilica started to improve planting, harvesting and processing techniques with the aim of producing specialty coffees. This has been made possible in Carmo de Minas because of the terroir, which supports high-quality coffee production.

Carmo de Minas is located in the southern part of Minas Gerais state, a region gifted with unique natural conditions for producing specialty coffees including fertile soils, a high number of sunshine hours, and relatively high elevations for Brazil, between 900 and 1.500 masl. Carmo de Minas comprises over 7.000 coffee growers, with an average output of 1 million bags. This micro-region was also the first in Brazil to obtain a Geographical Indication seal for coffee in 2011, indicating that the coffees produced here have unique qualities attributable to their origin.


Producer ‘Lilica’ Junquiera
Region Carmo de Minas
Varietals Catuai
Altitude 1150 masl
Process Natural
Harvest Oct 2018


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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