Brazil - Rio Brilhante Geisha | Natural

About Fazenda Rio Brilhante

Rio Brilhante is run by a migrant family who left the south of Brazil in search of new opportunities. Founder Inácio Urban was born in Rio Grande do Sul, the southernmost state in the country, and is of German descent. After his family's early years producing agricultural goods on a smaller scale, Inácio saw an opportunity in the Cerrado Mineiro region during the 1980s, when land there was considered undesirable and inexpensive. He started with 20 hectares of coffee to learn the crop before expanding the farm over the following 40 years. In 2006, his children Erika and Fernando Urban joined the farm's management, followed some years later by his son-in-law, Noé.

Fazenda Rio Brilhante sits within Pântano, a micro-region of Minas Gerais known for well-defined seasons, consistent seasonal rain, and a climate favourable to coffee production. These conditions are especially suited to natural processing, which accounts for an average of 80% of the farm's output. The farm spans more than 1,600 hectares and produces an average of 130,000 bags per harvest, divided into 45 sections, each with its own terroir and micro-climate. Grevillea and mahogany trees separate the sections from one another and from the farm's forest reserve, which also shelters the coffee plants from the frequent winds across the flat Pântano landscape.

Harvest is done mostly by mechanical harvester (colheitadeira), calibrated to target specific ripeness and quality levels for more uniform, consistent lots. After picking, cherries pass through a density-sorting station that separates the denser, higher-quality cherries for more detailed fermentation and drying.

Rio Brilhante placed 2nd in the Imaflora-Rainforest Alliance competition and 3rd in the Cerrado Mineiro regional competition in 2017. It was awarded first place in the Ethics and Traceability Award in 2020, recognizing the farm's programs in people development, environmental preservation, and responsible agribusiness. The farm is UTZ, Rainforest Alliance, and 4C certified.

Here's where we recommend starting:

• Rest: 2-3 weeks
  
• Filter: 1:15-16 | 91°C
• Espresso: 1:2.4, 92C, 27-30s