Well, let's admit something right from the start: when you hear "coffee from Brazil", you probably think of something simple, maybe even boring, a basic coffee with no personality.
The truth is completely different. Brazil is the largest coffee producer in the world, but that is exactly why its diversity often goes unnoticed. With regions spread over huge areas, dozens of different varieties and processing techniques that keep evolving, specialty Brazil has absolutely nothing to do with the idea of "flavourless commercial coffee".
One territory, hundreds of personalities
Brazil has a few key regions, each with its own aromatic signature. Minas Gerais, and especially the Cerrado Mineiro sub-region, where some of our lots come from, is known for balanced coffees with notes of chocolate and nuts.
São Paulo, in the Mogiana area, produces coffees with gentle acidity and a round, almost velvety body. There are also Espírito Santo and Bahia, each with its own character.
The difference between varieties matters just as much as the region: Bourbon, Catuai, Mundo Novo, Icatu, each brings its own nuance to the final texture and sweetness.
The processing that changes everything: Natural Anaerobic
Since we already talked about processing in our Ethiopia and Guatemala articles, Brazil gives us the perfect opportunity to discuss the most interesting technique in modern specialty coffee: anaerobic natural processing.
The basic idea: the coffee cherries (the whole fruit, with the bean inside) are placed in hermetically sealed tanks from which the oxygen is removed. In this "airless" environment, lactic bacteria and natural yeasts ferment the fruit for 60-72 hours, creating aromatic compounds completely different from those of a classic natural process: think tropical fruit, winey notes, sometimes even a slightly boozy hint. Only after this controlled fermentation are the cherries dried slowly in the sun, just like in traditional natural processing.
It is a relatively new technique, developed over the last 10-15 years, and the results can be spectacular when it is precisely controlled, which brings us straight to our coffee.
Fazenda Rodomunho — the story behind the coffee
Our current lot, FAZENDA RODOMUNHO (Anaerobic Natural), comes from a farm whose story has been built over four generations. Thiago Corsi, the current owner, carries on the legacy of a family with dual roots: his mother, of Portuguese origin, came from Lisbon to Rio de Janeiro; his father, of Italian descent, settled in the south of the state of Minas Gerais. The two met in Paraná, where they grew coffee until devastating frosts forced them to make the decision that would completely change their path: the move to Cerrado Mineiro, at altitudes of 1,100-1,300 metres, where the farm now covers 450 hectares and grows more than 20 Arabica varieties.
The variety used for this lot is Yellow Bourbon: a natural mutation of the classic Red Bourbon that ripens more slowly and builds up a high concentration of natural sugars. Combined with anaerobic processing, the result is a dense, sweet coffee with an aromatic complexity that few explore with such care. For those who prefer coffee roasted specifically for super-automatic espresso machines, we also have MABO RIO ITAIPU, also from Brazil, designed especially for this type of brewing.
How to enjoy it best
As an Anaerobic Natural lot, its aromatic complexity really deserves to be brought out: we recommend filter methods such as V60 or Chemex, where the fruity notes and natural sweetness have room to develop fully. If you still prefer espresso, the full body of this lot works great there too, especially in milk drinks, where the natural sweetness of the Yellow Bourbon blends beautifully with the creaminess.
One important detail: Natural and Anaerobic Natural coffees need a longer resting period after roasting, around 10-14 days, for the aromatic profile to open up fully. In this case, patience really is rewarded.
A coffee that rewrites what you knew about Brazil
At the end of the day, Fazenda Rodomunho is a coffee that completely changes the perception of Brazilian origin: dense, sweet and surprisingly complex. That is exactly why Bogdan chose it.
As always, tell us on Instagram (@mabo.coffee) which notes you picked up; we are curious whether you find the tropical fruit notes we talk about so much. Enjoy your Mabo Coffee!
