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Notes — Cocoa, Floral, Creamy & Papaya
Origin — Brazil
Region — Minas Garais
Process — Natural
SCA — 87+
Altitude — 1150masl
Brazil has long been labelled as “boring” — and while there’s some truth in that, it’s not for the reason you might think.
More often than not, Brazil is chosen by roasters as a foundation for blends or as a reliable house coffee. It offers consistency: sweetness, balance, and familiar notes of chocolate and nuts. Safe, dependable but rarely pushed further.
Yet when a Brazil is both exceptionally produced and carefully roasted, it can become something far more compelling.
There’s no escaping it Brazilian coffees tend to be naturally sweet and balanced, largely due to their lower growing altitudes. But what happens when you introduce one of the world’s most celebrated varietals into that environment?
Gesha, grown in Brazil, will never mirror the profile of a Panamanian Gesha. But that’s not the point. What it offers instead is a unique intersection: the richness and approachability of Brazil, paired with the elegance and florality of the varietal.
The result is a cup that stands apart a rare expression, scoring over 87, which is uncommon for Brazil.
In the cup, expect soft vanilla florals, a creamy, rounded body, and a gentle lift of papaya-like sweetness.
Versatile and expressive, this is a coffee that works across all brew methods — approachable, yet quietly complex.
Importers notes
The legacy of Rio Brilhante Coffee began in 1976 in the Cerrado Mineiro region, pioneered by Mr. Inácio Urban. Today, the second generation upholds this tradition with a deep passion for sustainable agriculture and excellence.
Their philosophy focuses on actively enriching the soil and balancing high productivity with strict environmental preservation. At Rio Brilhante farm they safeguard theentire ecosystem through pioneering initiatives:
The Renova Farroupilha project restores and revitalizes springs and optimizes rainwater usage via licensed reservoirs. Biodiversity: Practices are in place to restore native flora and fauna.
Spanning 1,755 hectares and situated at an elevation of 1,150 m.a.s.l., the farm strategically dedicates 916 hectares to coffee cultivation. Critically, 566 hectares are maintained as a preservation area.
They specialize in producing extraordinary coffees, featuring prized varietals like Catuai, Gesha, and Yellow Bourbon, among others
Gesha cherries are harvested manually. After selecting only the ripest cherries, these are immediately spread out on concrete patios for drying. The coffee is dried under the sun, where it remains for an average of 14 days until it reaches the ideal content moisture of 11%
Notes — Cocoa, Floral, Creamy & Papaya
Origin — Brazil
Region — Minas Garais
Process — Natural
SCA — 87+
Altitude — 1150masl
Brazil has long been labelled as “boring” — and while there’s some truth in that, it’s not for the reason you might think.
More often than not, Brazil is chosen by roasters as a foundation for blends or as a reliable house coffee. It offers consistency: sweetness, balance, and familiar notes of chocolate and nuts. Safe, dependable but rarely pushed further.
Yet when a Brazil is both exceptionally produced and carefully roasted, it can become something far more compelling.
There’s no escaping it Brazilian coffees tend to be naturally sweet and balanced, largely due to their lower growing altitudes. But what happens when you introduce one of the world’s most celebrated varietals into that environment?
Gesha, grown in Brazil, will never mirror the profile of a Panamanian Gesha. But that’s not the point. What it offers instead is a unique intersection: the richness and approachability of Brazil, paired with the elegance and florality of the varietal.
The result is a cup that stands apart a rare expression, scoring over 87, which is uncommon for Brazil.
In the cup, expect soft vanilla florals, a creamy, rounded body, and a gentle lift of papaya-like sweetness.
Versatile and expressive, this is a coffee that works across all brew methods — approachable, yet quietly complex.
Importers notes
The legacy of Rio Brilhante Coffee began in 1976 in the Cerrado Mineiro region, pioneered by Mr. Inácio Urban. Today, the second generation upholds this tradition with a deep passion for sustainable agriculture and excellence.
Their philosophy focuses on actively enriching the soil and balancing high productivity with strict environmental preservation. At Rio Brilhante farm they safeguard theentire ecosystem through pioneering initiatives:
The Renova Farroupilha project restores and revitalizes springs and optimizes rainwater usage via licensed reservoirs. Biodiversity: Practices are in place to restore native flora and fauna.
Spanning 1,755 hectares and situated at an elevation of 1,150 m.a.s.l., the farm strategically dedicates 916 hectares to coffee cultivation. Critically, 566 hectares are maintained as a preservation area.
They specialize in producing extraordinary coffees, featuring prized varietals like Catuai, Gesha, and Yellow Bourbon, among others
Gesha cherries are harvested manually. After selecting only the ripest cherries, these are immediately spread out on concrete patios for drying. The coffee is dried under the sun, where it remains for an average of 14 days until it reaches the ideal content moisture of 11%