Fazenda Rio Brilhante

Fazenda Rio Brilhante

  • Tasting Notes Sweet and boozy poached pears
  • Location Cerrado Mineiro, Brazil
  • Elevation 1050 M
  • Process Natural
  • metafields
    Region Cerrado Mineiro, Brazil
  • metafields
    Varietal Yellow Icatú
  • metafields
    Elevation 1050 masl
  • metafields
    Process Natural
  • metafields
    Importer Kamba Coffee

Taste Notes

Super sweet and boozy. Like poached pears in red wine. Suited to all brewing methods.


This farm is named after the river on which it sits and that feeds the coffee crops planted on it's banks in the 1980’s by Inácio Carlos Urban. The farm is in the Cerrado Mineiro region and numerous springs give rise to clear and crystalline waters that feed the crops. No wonder then that this coffee sparkled on the cupping table and attracted our attention. You can see by the look in his eyes that Sr. Urban loves his coffee and that too shows in this naturally processed Yellow Icatú.

The Cerrado Mineiro Region is a world recognised high quality coffee producing origin - the first “Designation of Origin” in Brazil, located in northwest of Minas Gerais State.

The region has well-defined seasons with a hot, wet summer and a pleasantly dry winter. The coffee plantations are cultivated in areas with altitudes varying between 800 and 1,300 meters, the result being high quality coffees with a unique identity.

Fazenda Rio Brilhante has over 1200 productive hectares and the Urban family have a strong ethos of contributing to the development of the regional coffee culture, with an emphasis on ethics, entrepreneurship and socio-environmental responsibility. With several certifications, the combination of climatic and soil conditions gives an exclusive terroir, resulting in a coffee that expresses that identity. For the Urban Family, coffee is a food for the soul, where it awakens the dreams and longings to do more and better for the history of coffee.

Icatú is a relatively young varietal and its true potential as a specialty coffee has yet to be understood but its pest resistance and success in brazil’s COE competition show positive signs.

For this naturally processed coffee the beans are first sorted according to density. Drying requires a great deal of care and specialized handling, resulting in a coffee with a more aromatic cup quality, which is also rich and clean. The complex flavours of the beans are preserved by harvesting them at exactly the right stage of ripeness. The entire coffee cherry is dried and the increased sweetness over their washed counterparts is due in part to the soluble 'simple' sugars (fructose and sucrose) not being washed off.


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