Filter Blend
Here we take a closer look at the producers behind this coffee.
The Producer
Founded in 1887, Rio Verde is the oldest of the company's farms. Located in the heart of the Mantiqueira de Minas Mountains, this 1,566-hectare farm is a true natural sanctuary, where coffees are grown at elevations of up to 1,300 meters above sea level, surrounded by virgin forests, waterfalls, springs and hiking trails.
The farm is separated out into 69 different ‘glebes’ – or plots – each of which possesses its own small microclimate and is treated and processed separate from the others. 32 of these glebes are located above 1,000 metres, and special care is taken to preserve the coffee’s natural potential for quality from these. For Rio Verde’s Estate coffees a team of highly trained Q graders will blend individual glebes of the same variety to create a particular flavour profile.
The Facts
Yellow Icatú Lot
Varietals: Yellow Icatú
Processing: Pulped Natural
Altitude: 950 to 1,500 metres
Mundo Novo Lot
Varietals: Red Mundo Novo
Processing: Natural
Altitude: 905 to 1,360 metres
The Pulped Natural Process
Coffee is selectively harvested either mechanically or by hand and then delivered to be pulped at the wet mill. With mucilage still attached, the coffee is taken to the patio to pre-dry for between 28 and 48 hours. The coffee may also be finished in one of the farm’s 48 mechanical driers, where they are slowly dried at an even and soft heat for around 48 hours. Bean quality is monitored in each dryer, carefully evaluating the appearance and taste profile of each 20 bag batch. After drying, the coffee is then placed in wooden bins to rest at least for 60 days in order to homogenize internal moisture and improve the taste profile. At every step of the process, until exportation, Ipanema’s team evaluates the quality of the lots.
The Natural Process
Coffee is selectively harvested either mechanically or by hand and then delivered to dry for up to 9 days on raised beds or patios. The coffee may also be finished in one of the farm’s 48 mechanical driers, where they are slowly dried at an even and soft heat for around 48 hours. Bean quality is monitored in each dryer, carefully evaluating the appearance and taste profile of each 20 bag batch. After drying, the coffee is then placed in wooden bins to rest at least for 60 days in order to homogenize internal moisture and improve the taste profile. At every step of the process, until exportation, Ipanema’s team evaluates the quality of the lots.
Social and Environmental Responsibility
Only 626 hectares of the farm are given over to coffee production, with a full 773 hectares being devoted to conservation. To this end, Ipanema has created the Environment Monitoring Centre (EMC), which has been installed in an old henhouse on the farm. The Centre monitors farm management practices relating to water use, soil fertility and erosion, vegetation and climate.
In addition to its coffee production areas, Ipanema also cultivates a sustainable harvest of eucalyptus trees. Unlike most other coffee farms that grow eucalyptus, this is not a diversified timber crop; the eucalyptus at Ipanema is grown exclusively to provide the natural fuel required during the coffee drying process.
sourcing coffee
Our Coffee Broker
For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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