FAZENDA RODOMUNHO, Brazil (Anaerobic Natural)

Fazenda Rodomunho is located on an elevated plateau in Cerrado Mineiro, in Rio Paranaíba, Minas Gerais, surrounded by a mountain ridge, three natural rock walls, and five river springs. This geography is not just picturesque; it is functional. The natural rock walls protect the farm from the wind, the springs contribute to a balanced microclimate, and the elevation of 1,100–1,300 meters creates ideal conditions for slow maturation and well-defined aromatic complexity.

The farm spans 450 hectares and grows more than 20 Arabica varieties, including Yellow Bourbon, one of its most expressive and sought-after.

Thiago Corsi represents the fourth generation of a family with deep roots in Brazilian coffee. The family story begins with two paths of immigration—his mother, of Portuguese descent, came from Lisbon to Rio de Janeiro; his father, descended from Italians, settled in southern Minas Gerais. They met in Paraná, where they grew coffee until devastating frosts led them to make a decision that would change everything: moving to Cerrado Mineiro. The Corsi family has been rooted in the region since 1985.

Since 2019, Thiago has led specialty coffee production alongside his brothers Renato and Rodrigo, with a clear goal: to demonstrate that Brazil can produce exceptional coffee, not just coffee in large quantities. Fazenda Rodomunho coffees now reach more than 50 countries. Thiago holds a simple, powerful belief—that exceptional coffee is made before harvest, through a deep understanding of the farm, the soil, and the people who care for it.

PROCESSING — NATURAL ANAEROBIC

Whole, perfectly ripe cherries are placed in sealed tanks from which oxygen is completely removed. In the absence of oxygen, fermentation proceeds slowly and in a controlled manner inside each cherry, concentrating sugars, intensifying natural aromas, and creating a clear, well-defined flavor profile.

After fermentation, the beans are dried naturally on beds or patios, constantly monitored to prevent overheating and ensure uniform dehydration. At Fazenda Rodomunho, the drying process is treated with the same care a roaster gives to monitoring a roast curve—every stage is documented and controlled.

VARIETY — YELLOW BOURBON

Yellow Bourbon is one of Brazil’s most highly regarded varieties—a natural mutation of the classic Red Bourbon, distinguished by its yellow fruit when ripe. It grows more slowly, accumulates high concentrations of natural sugars, and produces coffee with a full body, pronounced sweetness, and elegant aromatic complexity. At Fazenda Rodomunho, combined with natural anaerobic processing, Yellow Bourbon reaches a potential that few explore with such care.

ALTITUDE

1,100–1,300 meters. The high elevation in Cerrado Mineiro, combined with the farm’s unique microclimate, slows bean maturation and allows sugars and aromatic compounds to accumulate gradually. The result is a dense, sweet, and balanced coffee.

TASTING PROFILE

A warm, rounded, comforting coffee—the kind that makes you stop what you’re doing and sip slowly. Red fruits and apple bring freshness and a slight acidity that blends perfectly into the body without throwing it off balance. Chocolate provides a rich, lingering background, tying everything together in a cohesive, satisfying profile. Its full body and intense sweetness make it excellent both as espresso and as a filter coffee.

Notes: Red Fruits, Apple, Chocolate, Body: High, Acidity: Low, Sweetness: High