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Roast degree
  • Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
  • Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
  • Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size

We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.

At a glance

  • Very sweet, creamy, fruity
  • Flavours: mango, date, praline
  • Process: 24h Natural
  • Variety: Catuai
  • Origin: Cerrado Mineiro, Brazil

Harvest: 08-11.2021


Inacio Carlos Urban - Rio Brilhante Coffee Farm

Rio Brilhante is not a typical coffee from Brazil! In contrast to the often very classic, nutty to chocolaty flavour profiles of Brazilian coffees, this coffee offers a very fruity and varied flavour profile. The high sweetness of the coffee and the notes of tropical fruits are particularly striking. Among other things, the Rio Brillante owes this extraordinary taste profile to the extended natural process used to prepare the coffee. 

The coffee cherries are hand-picked and sorted before being fermented in 1000 kg bags for about 24 hours. The bags are stored in a dry place away from sunlight to avoid any negative effects on the fermentation. Once the 24 hours are over, the beans are placed on raised beds to dry until they reach the desired moisture content of12% or less.


Rio Brilhante Farm has been run by Inacio Carlos Urban for over 30 years and has a long tradition of growing Specialty Coffee. Particular emphasis is placed on meticulous quality control and the selection of varieties suited to the farm's microclimate. Furthermore, the high quality level of Rio Brilhante Farm is due to the standard of cultivation. Both the soil and the leaves of the coffee trees are analysed every quarter. Based on these results, corrections are made with special products and fertilisers. Pruning is carried out on average every two years, when the productivity of the plants decreases. The trees are assessed by a trained professional, with precision pruning either on the side branches (secondary branches), the neck (upper part of the plant) or the reception (overall pruning of the plant)

Coffee on a mission