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. 

Varietals: Yellow Icatú 
Processing: Pulped Natural
Altitude: 950 to 1,500 metres

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.