Elevation: 1052 MASL
Processing: Double Fermentation
Tasting Note: Grape Jelly, Pineapple Juice, Floral, Delicate Body
Inacio first arrived in Minas Gerais in 1976 with the dream of producing great coffee via sustainable and innovative practices. After acquiring his own farm in Cerrado Mineiro in 1984, Rio Brilhante has grown to become one of the biggest farms in the region, as well as one of the largest in the country; spanning over 2000 hectares. Since Inacio planted those first trees over 30 years ago, he has continued to strive for excellence within the speciality industry, mainly via his use of rigorous quality control methods.
A wide selection of varieties common to Brazil can be found at Rio Brilhante. These include; Catuai, Bourbon, and Catucai, amongst others. As part of their core drive to always innovate, new varieties such as Arara and Paraiso are also being introduced. These varieties have been chosen not only for their great cup attributes but also for their pathogen-resistant characteristics that help deter diseases such as leaf rust. This, in turn, increases the productivity of the tree and also reduces the quantity of fungicide application needed. This particular lot from Rio Brilhante is 100% handpicked Topazio. Cherries are picked and sorted, before being taken to the patios. Here, Cherry is first placed into large heaps, where it is left to ferment for 12 hours. Next, the coffee cherry is moved and spread into thin layers, where it left to dry until a moisture of12% or lower is reached.
Yield: 30g for 30 seconds, total yield 280g
Brew Time: 2 minutes (adjust grind size accordingly)
Water Temperature: 93 degrees