This extraordinary microlot comes straight from the heart of Brazil’s Mogiana region, grown by Patricia Coelho on her family farm, Santo Antônio. They’ve been farming here for over a century, perched at 1,200 metres - the highest point in the area.

It’s a proper family affair. Patricia runs things with her son, Pedro, an agronomist who’s bringing in some first-rate quality control. And for this lot, they’ve really dialled things up. They sealed the cherries in drums for 96 hours of fermentation before drying them on the patio. It’s a bit experimental, and it's paid off.

The farm sits right next to the well-loved Vinícola Guaspari winery, which tells you everything about the soil. Back here in Yorkshire, we’ve roasted it to bring out those complex tropical notes while keeping it smooth enough to ease you into January.