Brazil Fazenda Ribeiro  (250g)

Brazil Fazenda Ribeiro (250g)


Presenting a new Brazilian single-origin coffee—a  Coffee of earthy and fruity aromas, where Black tea , malt, cacao, and dulce de leche dominates  your senses, accompanied by waffle and apricot flavor. A  syrupy mouthfeel that lingers with each sip. The  lingering notes of creamy hazelnut and caramel, culminating in a truly harmonious coffee journey.



Fazenda Ana Ribeiro


FARM: Fazenda Ana Ribeiro

Ana Ribeiro, a third-generation coffee producer. With a deep-rooted understanding of coffee cultivation passed down through her family, Ana has spearheaded the journey towards excellence in specialty coffee.

Ana's tireless commitment to quality is evident in every step of the production process. From meticulously hand-selecting the finest beans to implementing innovative techniques for post-harvest processing, Ana ensures that each cup of coffee embodies the essence of our heritage and dedication.

Beyond her role as a producer, Ana is a steward of sustainability, prioritizing environmentally friendly practices and fostering a supportive work environment for the team. Her vision extends beyond just growing exceptional coffee; it's about making a positive impact on the community and the environment.

We are honored to have Ana Ribeiro coffee in Kudu. Join us in celebrating her dedication and the remarkable coffees she helps bring to life.
Nestled in the picturesque landscapes of Brazil, the Matas de Minas region boasts an ideal climate and altitude for coffee cultivation. Situated at elevations ranging from 800 to 1,200 meters above sea level, the region enjoys a temperate climate with well-defined seasons, including warm, wet summers and mild, dry winters.

These climatic conditions, coupled with fertile soil rich in nutrients, create the perfect environment for producing high-quality Arabica coffee beans. The cool temperatures at higher altitudes slow down the maturation process, allowing the coffee cherries to develop complex flavors and aromas.

Additionally, the region's diverse microclimates contribute to the unique characteristics found in Matas de Minas coffees, ranging from vibrant acidity to rich sweetness, making them highly sought after by coffee connoisseurs worldwide.
arrow large icon arrow large icon arrow large icon

Brazil Fazenda Ribeiro arrived to our roastery via Farmly. Farmly acts as a direct bridge, connecting us to the diligent farmers who nurture and harvest our coffee, bypassing the traditional lengthy supply chains. This unique relationship ensures that we receive only the finest varieties, maintaining unparalleled quality and competitive pricing. Each purchase supports the sustainable practices of our coffee farmers, bringing you a taste that is not just rich in flavor but also rich in heritage and integrity.

About Ana Ribeiro

PRODUCER:Ana Ribeiro





VARIETIES:Catuai 144

AROMA:Caramel Black tea, Cacao

FLAVOR:Dulce de leche, Malt


FINISH:Hazelnut, Caramel

About Variety

The Catuaí 144 variety, renowned for its resilience and flavor profile, plays a significant role in the coffee production of the Matas de Minas region. Developed through a cross between Mundo Novo and Caturra varieties, Catuaí 144 is cherished for its adaptability to varying climatic conditions and altitudes. Its compact stature makes it well-suited for cultivation on steep terrains, characteristic of the region's landscape.

The coffee cherries of Catuaí 144 ripen uniformly and boast a vibrant red hue, signaling optimal maturity. When processed, Catuaí 144 beans yield a cup with a distinctively bright acidity, coupled with floral and fruity notes, offering a delightful sensory experience for coffee enthusiasts. Its consistent performance and exceptional cup quality have cemented Catuaí 144 as a cornerstone variety in the Matas de Minas coffee production, contributing to the region's reputation for producing exquisite specialty coffees.

About Process

In the Matas de Minas region, the honey process is embraced as a method to enhance the flavor complexity of coffee beans. This process involves carefully depulping the coffee cherries while leaving some of the sticky mucilage intact, resembling honey. The beans are then dried with this mucilage layer still attached, imparting a unique sweetness and depth to the cup.

This method is favored for its ability to highlight the inherent qualities of the beans while adding layers of complexity, resulting in coffees with nuanced flavor profiles ranging from delicate floral notes to rich caramel sweetness. In the Matas de Minas region, where innovation and tradition intersect, the honey process adds yet another dimension to the diverse range of exceptional coffees produced.