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Niquinho, Brazil


Classic Brazilian flavours of chocolate and nuts and surprising undertones of tropical fruit. With a smooth and creamy texture, this coffee goes perfect with milk

Honey process


When Luiz Paulo’s grandfather died, in recognition of his career and trajectory, his family decided to heir him a coffee farm called Sítio Senhor Niquinho, which was actually his grandfather’s nickname. Located at an altitude of about 1100m and with an annual rainfall average between 1250 and 1400 mm, Sr. Niquinho has native forests, riparian woods around and water sources, which are fully preserved. The coffees grown there are processed in Irmãs Pereira farm due to the closeness of the properties and the large processing capacity of Irmãs Pereira.


Constant brix measurement and visual assessment to decide when to start harvesting. Once the ideal maturation level was reached the cherries were picked and taken to be washed down (clean from dirt/ leaves etc) and processed to sort floaters from ripe cherries, but they are not pulped. After that only the ripe cherries were taken to the concrete patio to be dried off for 22 days.

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