FAZENDA RODOMUNHO, BRAZIL (NATURAL) SPECIALTY COFFEE

Rodomunho Farm

Fazenda Rodomunho is a renowned coffee farm located in the Cerrado Mineiro region of the state of Minas Gerais , Brazil. This area is known for its ideal coffee growing conditions, including a well-defined dry and wet season, high altitudes, and nutrient-rich soils. The farm is managed by the Corsi family, a fourth-generation coffee farmer with a deep commitment to excellence and innovation in the coffee industry.

Originally focused on conventional coffee production, Fazenda Rodomunho has transitioned, under the leadership of brothers Thiago, Renato and Rodrigo Corsi, to specialty coffee cultivation. Their efforts focus on sustainable farming methods, environmental protection and the production of unique coffee profiles. The farm is particularly known for its high-quality coffee varieties, such as Gesha , Catuai Roșu and Galben, and Arara . These coffees are processed using techniques such as the natural method, which enhances the sweetness and complexity of the beans while preserving their intrinsic flavors.

Fazenda Rodomunho's reputation is strengthened by its constant efforts to maintain a high standard of quality, making the farm a major player in promoting Brazilian specialty coffee in international markets. Their products are appreciated for their vibrant flavors, balance and refinement.

Thiago Corsi

Renato Corsi is a prominent figure in the world of specialty coffee in Brazil, representing the fourth generation of his family of coffee farmers. Together with his brothers, Thiago and Rodrigo, he manages Fazenda Rodomunho , a respected coffee farm in the Cerrado Mineiro region of Minas Gerais state.

Renato’s work is a testament to his family’s passion for coffee, combining modern techniques with respect for tradition to produce beans that showcase the potential of Brazil’s coffee-rich regions. Through these efforts, he and his brothers aim to redefine the global perception of Brazilian coffee.

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Red Bourbon Varietal

The Red Bourbon variety is one of the most prized and sought-after coffee varieties, especially in Latin America. It is believed to have originated in Ethiopia, before being introduced to Latin American countries such as Brazil, Colombia and Guatemala, where it has become an essential part of the specialty coffee scene.

Red Bourbon is a mutation of the Bourbon variety , characterized by a balanced and sweet flavor profile. Coffees made from this varietal are often appreciated for their chocolate , fruity and sometimes floral notes, making them very versatile, both in espresso blends and as single origin offerings. The "red" in the name refers to the color of the cherries when they reach maturity, which is a vibrant red.

The Red Bourbon plant is highly prized for its ability to produce coffee with a balanced body, acidity, and often a syrupy sweetness . The beans are typically dense, making them ideal for various processing methods, including washed and natural processing , each of which influences the final flavor profile.

In terms of cultivation, Red Bourbon can be more difficult to grow than other varieties. It is more susceptible to pests and diseases, which is why it is less commonly grown on a large scale than other varieties, such as Catuai or SL28. However, when grown in optimal conditions – at high altitudes and with careful attention to detail – Red Bourbon produces some of the most complex and refined coffees.

Brazil has gained recognition for its Red Bourbon coffee, commonly grown in regions such as Minas Gerais and Espírito Santo, with many specialty coffee producers focusing on this variety due to its unique taste and high-quality production potential. Its cultivation at high altitudes and in a properly regulated climate makes Red Bourbon a favorite among premium coffee producers in Brazil and other countries with ideal conditions for coffee cultivation.

Natural Processing at Fazenda Rodomunho

At Fazenda Rodomunho, the natural processing method is a key part of their approach to producing high-quality coffee, especially for the Red Bourbon variety. In the natural process, the coffee cherries are left to dry with the fruit intact, unlike the washed or honey processes, where the fruit is removed before drying. This method is known to enhance the coffee’s natural sweetness, complexity and fruit notes, which are more pronounced in the final coffee.

The natural process at Fazenda Rodomunho is carried out with great care, involving several drying stages to ensure uniform processing of the cherries. They are carefully monitored to prevent over-fermentation and are spread in thin layers on drying terraces or raised beds , allowing the cherries to absorb the flavors from the fruit pulp. This careful monitoring results in a coffee that often exhibits the light acidity, body and fruity notes typical of the Red Bourbon variety. The cherries typically offer notes of chocolate, berries and citrus, along with a pronounced sweetness that enhances the overall tasting experience.

Red Bourbon , known for its complex flavors, adapts very well to the natural process, as it allows the intrinsic sweetness of the fruit to stand out in the final cup. The natural process amplifies the fruit notes, which is one of the reasons why the coffees produced at Fazenda Rodomunho stand out in the specialty coffee market.

In addition to the distinct flavors, the natural process is a laborious method that requires great attention to detail to ensure careful monitoring of the fermentation and drying processes. The use of this process at Fazenda Rodomunho results in a unique coffee profile that reflects the region's special terroir, especially when the coffee is grown at the ideal altitudes of the farm in Minas Gerais . This attention to detail in processing, combined with the exceptional quality of the Red Bourbon variety, contributes to their recognition in the international specialty coffee community.

Thus, the natural process at Fazenda Rodomunho , especially for the Red Bourbon variety, plays a crucial role in defining the farm's signature flavor profiles, contributing to their reputation for producing fruity, sweet, and complex coffees.

Espresso roast profile

An espresso roast profile in the world of specialty coffee refers to the fine-tuning of the roasting process to match the coffee's espresso preparation, emphasizing sweetness, balanced acidity, and a rich body.

It's not just about roasting darker, it's about understanding how the flavors of quality beans develop under pressure and heat. The roast profile will typically include a process that evolves through the Maillard reaction and caramelization, ensuring that the resulting espresso will deliver a well-balanced, complex coffee with minimal bitterness.