In 1975, Ricardo Hirofumi Yoshimatsu’s parents established Fazenda Riacho das Varas in the region of Chapada de Minas. At the time this region was not regarded as a very good place for coffee agriculture. They worked hard, managing to show that the region could produce coffees that were distinct and of high quality.

Today, Ricardo Yoshimatsu runs the farm, which is located on a plateu in the quite diverse Chapada de Minas region. This enables him to plant coffee trees in rows and makes the logistics of tending to the trees and harvest a lot easier.

At harvest time, the cherry is hand-picked by workers, sorted and then transferred to the drying area on the farm. They use three rotary dryers and ten drying boxes for 96 hours, which allows them to dry natural coffees at a large scale while also maintaining consistency.

Overall this is a great example of a Brazil coffee, round and full-bodied, perfect for everyday drinking.

Red apple, macadamia, brown sugar