FAZENDA RODOMUNHO, Brazil (Anaerobic Natural) Specialty Coffee

Fazenda Rodomunho is located on an elevated plateau in Cerrado Mineiro, in Rio Paranaíba, Minas Gerais, surrounded by a mountain range, three natural rock walls, and five river springs. This geography is not only picturesque but also functional. The natural rock wall protects the farm from winds, the springs contribute to a balanced microclimate, and the altitude of 1,100–1,300 meters creates ideal conditions for slow maturation and well-defined aromatic complexity.

The farm spans 450 hectares and cultivates over 20 varieties of Arabica, among which Yellow Bourbon is one of the most expressive and sought-after.

Thiago Corsi represents the fourth generation of a family with deep roots in Brazilian coffee. The family's story begins with two immigration journeys — his mother, of Portuguese origin, arrived in Rio de Janeiro from Lisbon; his father, of Italian descent, settled in the south of Minas Gerais state. They met in Paraná, where they cultivated coffee until devastating frosts led them to make a decision that would change everything: moving to Cerrado Mineiro. Since 1985, the Corsi family has been rooted in the region.

Since 2019, Thiago has taken over the management of specialty coffee production alongside his brothers Renato and Rodrigo, with a clear goal: to demonstrate that Brazil can produce exceptional coffee, not just in quantity. Today, Fazenda Rodomunho coffees reach over 50 countries. Thiago has a simple yet powerful belief — that exceptional coffee is built before harvest, through a deep understanding of the farm, the soil, and the people who care for it.

PROCESSING — ANAEROBIC NATURAL

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

After fermentation, the beans are naturally dried 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 would apply to a roasting curve — every stage is documented and controlled.

VARIETY — YELLOW BOURBON

Yellow Bourbon is one of Brazil's most prized varieties — a natural mutation of the classic Red Bourbon, recognized by its yellow fruits when ripe. It grows slower, accumulates high concentrations of natural sugars, and produces coffee with a consistent body, pronounced sweetness, and elegant aromatic complexity. At Fazenda Rodomunho, combined with anaerobic natural processing, Yellow Bourbon reaches a potential that few explore with such attention.

ALTITUDE

1,100 — 1,300 meters. The high altitude in Cerrado Mineiro, combined with the farm's unique microclimate, slows down bean maturation and allows for the gradual accumulation of sugars and aromatic compounds. The result is a dense, sweet, and balanced coffee.

SENSORY PROFILE

A warm, round, and 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 integrates perfectly into the body without destabilizing it. Chocolate provides a rich and persistent background, tying everything together into a coherent and satisfying profile. The high body and intense sweetness make it excellent for both espresso and filter coffee.

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