Woman-led farming

Smooth structured comfort-forward—clean finish syrupy body

built on roasted nuts and gentle spice.

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Fyngan coffee bag filled with coffee beans on white background
Sold out
Fyngan coffee bag filled with coffee beans on white background

Brazil Fazenda Bananal

Almonds, chestnut, spices, cocoa, caramel
LE 350.00
Harvest May
600-900m above sea level
Growing region Sorocabana
Variety Catuai
Natural process
Roast
Grind
Size (g)
Description

Fyngan selected this Brazil Natural from Fazenda Bananal to showcase the side of Brazil we love most in daily drinking: layered sweetness, nutty depth, and a cocoa-driven finish that stays clean and comforting. While “Brazil” is often treated as a single, uniform profile, coffees from São Paulo’s Mogiana area can be remarkably precise—built on careful harvest timing, disciplined drying, and lots that favor structure over loud acidity.

 

This coffee comes from Bocaina, São Paulo, where the Bananal estate sits around 600m-900m and focuses on consistent quality through selective picking and patio drying. The natural process here isn’t about wild fermentation character—it’s about building sweetness and body while keeping the cup tidy and balanced. Expect notes of cocoa, caramel, almond, chestnut, and gentle spice, with a smooth texture that works beautifully as espresso and stays sweet in milk.

 

Most importantly, this lot is produced by Carolina Tiney Atalla. Buying coffees like this is one of the ways we turn our sourcing into impact—supporting women in coffee through real purchasing decisions, and helping female-led production continue to grow and be recognized.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Sorocabana

Sorocabana refers to the interior belt of São Paulo state anchored around the city of Sorocaba—an area that sits in the center–south portion of the state and blends fast-growing cities with wide rural farmland and rolling countryside. In regional terms, it’s organized as a large administrative zone made up of dozens of municipalities spread across a broad inland territory. 

What makes Sorocabana relevant to coffee is its “working-land” character: farms are typically structured for consistency and scale, with harvests timed to São Paulo’s seasonal rhythm—warm, rainy summers followed by milder, drier winter conditions that support slower drying and stable post-harvest work. The region’s development is also historically tied to the movement of agricultural goods from the interior—rail expansion into São Paulo’s countryside was explicitly pushed to connect production areas to trade routes, shaping how coffee regions matured over time. 

In the cup, coffees from this part of São Paulo often lean into structure over sharp acidity—the kind of terroir that supports the comfort profile Brazil does best: cocoa depth, caramel sweetness, and nutty richness, especially when lots are carefully selected and naturally dried.

The people behind the coffee....

In 1855, a Portuguese descendant, Ludovino Valadão de Freitas, traveling from the city of Bananal, located in the Paraíba Valley, decided to pursue land and extend his coffee plantations into the central region of São Paulo State. The Paraíba Valley was known since the early 1800s for being so rich in coffee estates that it even carried its own currency. Ludovino, by exploring this new region, later known as Bocaina, established the first coffee farm in the area, which he named after his native city, Bananal. The legacy of the Bananal Coffee Estate began in 1904 when a young Lebanese immigrant, Pedro Izar, first set his roots in the fertile area of Bocaina.

Since his early arrival in Brazil, still a child, Pedro used to travel by foot from the capital to the countryside, selling all kinds of goods to farmers he encountered along the way. When Pedro first saw the Bananal Estate, located strategically in the heart of São Paulo State, he fell in love with it and promised himself he would buy it one day. After 10 years of hard work, and just 3 days after being newlywed, he acquired the estate from the Freitas family.

When Pedro and his wife both passed away, one of his daughters, Olga Izar, took over the farm and, before long, married into the Atalla family. By 1973, Olga’s sons, four Atalla brothers, continued to expand the farming operations. Today, Bananal Coffee Estate is managed bythe fourth generation. The family uses its tradition and origin in coffee cherry production, along with modern farming practices, to obtain the highest quality beans.

Process

In the natural process, coffee is dried inside the fruit. After harvest, ripe cherries are carefully sorted to remove under-ripe or damaged fruit, then spread in thin layers on patios or raised beds. Over several days to weeks, the cherries are turned regularly and managed by layer depth and coverage so they dry slowly and evenly—building sweetness while avoiding over-fermentation.


As the cherry dries, sugars and fruit compounds concentrate around the seed. Once the coffee reaches a stable moisture level, the dried outer fruit is removed during hulling, then the green coffee is cleaned, graded, and prepared for export. Done with discipline, natural processing delivers a cup that feels round, sweet, and aromatic, often with cocoa, caramel, and fruit-rich depth while still finishing clean.

Variety

Catuaí is one of Brazil’s most important Arabica cultivars, developed by Brazil’s Instituto Agronômico (IAC) as a cross between Mundo Novo (high yield) and Caturra (compact stature). The result is a semi-dwarf, vigorous plant that performs well at high planting densities, making it easier to manage, pick, and apply farm treatments—one reason it became so widely adopted across Latin America. 

In the cup, Catuaí is often prized less for flashy acidity and more for sweetness and structure—think cocoa, caramel, nuts, and a rounded body—especially when paired with a controlled natural process. Many plantings of Catuaí are also susceptible to coffee leaf rust (unless a specific resistant selection is used), so quality lots typically reflect strong farm management and careful post-harvest work.