Abner & Vanessa is a natural Brazilian coffee from husband-and-wife producers Abner and Vanessa Carvalho at Sítio Baixão da Serra in Caldas, Minas Gerais. These Catucaí coffee beans deliver Hobnob biscuit, pear and creamy macadamia, with a baker’s chocolate finish. Flavour Characteristics - ****Best As:** Espresso (Milk), Espresso (Black), Filter (Black or White)** - ****Flavour Profile:** Hobnob Biscuit | Pear | Creamy Macadamia | Baker's Chocolate** Origin & Producer Details - ****Farmers:** Abner & Vanessa Carvalho** - ****Farm:** Sítio Baixão da Serra** - ****Region:** Caldas, Minas Gerais, Brazil** - ****Variety:** Catucaí** - ****Process:** Natural** - ****Q Score:** 85.50** - ****Sourced Via:** Coffee Cargo** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–19 Resting Days 20–38 Best-tasting window 38+ Freeze Recommended rest: For the best-tasting brew of this speciality coffee from Brazil, we'd suggest resting this for 20–38 days off roast. Read our full guide to resting coffee. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. Making milk drinks? Here’s what temperature a flat white should be. About Sítio Baixão da Serra Cultivated by husband-and-wife producers Abner and Vanessa Carvalho, this coffee has years of experience, care and attention poured into every cup. The pair have always worked in coffee production, initially helping their relatives with work on their farms. Their dream, however, was to have a small piece of land of their own. In 2011, the couple sold their house, which was everything they had at the time, to make that dream possible and purchased Sítio Baixão da Serra. Developing Their Coffee Production Abner and Vanessa initially focused on improving the quality of their coffees. Their first attempts helped them understand the potential of their land and identify how they could develop their production around quality. This progress took time, but by 2019 they had improved their harvesting and post-harvest practices sufficiently to produce an 88-point lot. In 2021, one of their coffees was recognised among the ten best speciality coffees produced by members of Cooxupé during that harvest. In the years since, the family have continued to refine their production and consistently produce excellent coffees. A Family Approach to Coffee Growing Abner’s whole family is involved in coffee production. His brothers—Edir, who produces coffee at Sítio Portella, Edivair and Edenilson—are also experienced speciality coffee producers. The brothers work closely together during the harvest, helping one another to pick their coffees while sharing ideas about sustainable farming practices and improvements to production. How Is This Coffee Processed? Every coffee produced at Sítio Baixão da Serra is prepared using the Natural process. The cherries are dried in full sun, turned regularly during the day, then piled together and covered overnight. This careful approach creates a slower and more even drying process, helping to preserve and develop the sweetness found in their coffees. With just over two hectares of land and an annual production of approximately 100 bags, Abner and Vanessa remain focused on achieving the best possible return from their harvest by investing in quality at every stage of production. Our Relationship with Sítio Baixão da Serra This will be the fourth year that we have worked with Abner and Vanessa. When we began purchasing their coffee in 2023, we bought two sacks. Each year since, we have increased our purchasing. This year, we purchased exactly 2,950 kg—50 sacks—which represents approximately 50% of Abner and Vanessa's total harvest. Love This Coffee? Get coffees like this delivered on repeat with our Single Origin Subscription. Why Choose Sítio Baixão da Serra? - **Responsibly Sourced** – A transparent supply chain built through our long-term relationship with Abner, Vanessa and Coffee Cargo. - **Supporting a Small Family Farm** – In 2026, we purchased approximately 50% of Abner and Vanessa's total harvest. - **Full Traceability** – Fully traceable to the producers, farm and individual coffee lot. - **Precision Roasted** – Small-batch, convection roasted for clarity and sweetness. - **Free UK Delivery Over £20** What Do Our Customers Have to Say About It? ★★★★★ “Our customers love these coffee beans in particular. It works great with milk, and we've had endless positive feedback.” — Zak, Studio by Rock Garden, York ★★★★★ “Reyt tasty and quaffable” — Elliot, Bean and Bud, Harrogate ★★★★★ “Perfect for batch brew” — Gareth, Donald's Pies, Cardiff Explore More of Our Coffee Collections - Explore our other Natural coffee beans - Espresso Coffee Beans - Filter Coffee Beans Return to top

Abner & Vanessa is a natural Brazilian coffee from husband-and-wife producers Abner and Vanessa Carvalho at Sítio Baixão da Serra in Caldas, Minas Gerais. These Catucaí coffee beans deliver Hobnob biscuit, pear and creamy macadamia, with a baker’s chocolate finish. Flavour Characteristics - ****Best As:** Espresso (Milk), Espresso (Black), Filter (Black or White)** - ****Flavour Profile:** Hobnob Biscuit | Pear | Creamy Macadamia | Baker's Chocolate** Origin & Producer Details - ****Farmers:** Abner & Vanessa Carvalho** - ****Farm:** Sítio Baixão da Serra** - ****Region:** Caldas, Minas Gerais, Brazil** - ****Variety:** Catucaí** - ****Process:** Natural** - ****Q Score:** 85.50** - ****Sourced Via:** Coffee Cargo** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–19 Resting Days 20–38 Best-tasting window 38+ Freeze Recommended rest: For the best-tasting brew of this speciality coffee from Brazil, we'd suggest resting this for 20–38 days off roast. Read our full guide to resting coffee. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. Making milk drinks? Here’s what temperature a flat white should be. About Sítio Baixão da Serra Cultivated by husband-and-wife producers Abner and Vanessa Carvalho, this coffee has years of experience, care and attention poured into every cup. The pair have always worked in coffee production, initially helping their relatives with work on their farms. Their dream, however, was to have a small piece of land of their own. In 2011, the couple sold their house, which was everything they had at the time, to make that dream possible and purchased Sítio Baixão da Serra. Developing Their Coffee Production Abner and Vanessa initially focused on improving the quality of their coffees. Their first attempts helped them understand the potential of their land and identify how they could develop their production around quality. This progress took time, but by 2019 they had improved their harvesting and post-harvest practices sufficiently to produce an 88-point lot. In 2021, one of their coffees was recognised among the ten best speciality coffees produced by members of Cooxupé during that harvest. In the years since, the family have continued to refine their production and consistently produce excellent coffees. A Family Approach to Coffee Growing Abner’s whole family is involved in coffee production. His brothers—Edir, who produces coffee at Sítio Portella, Edivair and Edenilson—are also experienced speciality coffee producers. The brothers work closely together during the harvest, helping one another to pick their coffees while sharing ideas about sustainable farming practices and improvements to production. How Is This Coffee Processed? Every coffee produced at Sítio Baixão da Serra is prepared using the Natural process. The cherries are dried in full sun, turned regularly during the day, then piled together and covered overnight. This careful approach creates a slower and more even drying process, helping to preserve and develop the sweetness found in their coffees. With just over two hectares of land and an annual production of approximately 100 bags, Abner and Vanessa remain focused on achieving the best possible return from their harvest by investing in quality at every stage of production. Our Relationship with Sítio Baixão da Serra This will be the fourth year that we have worked with Abner and Vanessa. When we began purchasing their coffee in 2023, we bought two sacks. Each year since, we have increased our purchasing. This year, we purchased exactly 2,950 kg—50 sacks—which represents approximately 50% of Abner and Vanessa's total harvest. Love This Coffee? Get coffees like this delivered on repeat with our Single Origin Subscription. Why Choose Sítio Baixão da Serra? - **Responsibly Sourced** – A transparent supply chain built through our long-term relationship with Abner, Vanessa and Coffee Cargo. - **Supporting a Small Family Farm** – In 2026, we purchased approximately 50% of Abner and Vanessa's total harvest. - **Full Traceability** – Fully traceable to the producers, farm and individual coffee lot. - **Precision Roasted** – Small-batch, convection roasted for clarity and sweetness. - **Free UK Delivery Over £20** What Do Our Customers Have to Say About It? ★★★★★ “Our customers love these coffee beans in particular. It works great with milk, and we've had endless positive feedback.” — Zak, Studio by Rock Garden, York ★★★★★ “Reyt tasty and quaffable” — Elliot, Bean and Bud, Harrogate ★★★★★ “Perfect for batch brew” — Gareth, Donald's Pies, Cardiff Explore More of Our Coffee Collections - Explore our other Natural coffee beans - Espresso Coffee Beans - Filter Coffee Beans Return to top