Brazil-Rio Brillhante Gesha

Brazil-Rio Brillhante Gesha

Region: Patrocinio, Cerrado Mineiro region

Producer: Carlos Urban

Altitude: 950 – 1150 masl.

Coffee varieties: Gesha

Process: Natural 48 hour Anaerobic fermentation 

Drying: Patio

Cupping notes: Vanilla wafers, Malt, Mango, Black Tea

Cupping score: 87

In 2024 we saw Pa (Head Roaster & Greenbean Buyer) travel to Patrocinio in the Cerrado Mineiro region to create a new and cultivate existing Direct Farm Relationship—as this is something that we as a company are passionate about!

While there he had the opportunity to visit Carlos Urban’s farm Rio Brilhante. Carlos brought with him his dream of feeding the world and his passion for coffee. In 1984, he bought a farm in Cerrado Mineiro and named it Rio Brilhante, planting his first coffee trees in a sustainable and innovative way.

This lot was selectively harvested at cherry stage and subjected to a separation process in the wet mill, ensuring the selection of the ripest and most uniform fruits. After this stage, the coffee was stored in airtight containers, where it underwent controlled anaerobic fermentation for 48 hours.

Once fermentation was complete, the coffee was sent for drying on a cement patio, a method that provides greater control over the temperature of the coffee mass and promotes more homogeneous drying. In the first few days, the fruits were distributed in thin layers to promote the rapid removal of surface water and prevent unwanted fermentation. Subsequently, a folding protocol was adopted, with the gradual formation of small piles, thickened every three days according to the drying progress.

Upon reaching approximately 18% moisture, the coffee was stored in piles covered during the night, reducing the drying speed and promoting greater uniformity of moisture among the beans. During the day, it would dry under the sun the coffee beans turned over approximately five times a day, ensuring adequate aeration and uniform drying.

The process was conducted until the beans reached 11.5% moisture. Subsequently, the coffee was transferred to wooden silos for a resting and stabilization period, allowing for the balancing of the beans’ internal moisture and the consolidation of their sensory characteristics before processing.

This meticulous management, from fruit selection to final stabilization, contributed to the expression of the Geisha variety’s potential, highlighting its aromatic complexity, floral notes, fruity nuances, high sweetness, and bright acidity.