Matas de Rondônia– Amazonian Robustas
Discover the bold and exotic flavors of Amazonian Robustas. From the fertile soils of Rondônia, these coffees offer velvety body, smooth sweetness, and complex notes shaped by innovative fermentation techniques.
Managing Entity
- CAFERON (Coffee Association of Rondônia)
Geographical Features
- Relief: Low to medium slope, mostly flat or gently rolling terrain.
- Altitude: 180–400 m
- Soil: Predominantly agrisols, deep, well-drained, with excellent water storage capacity.
Climate
- Equatorial hot and humid
- Average temperature: 24–26°C
- Relative humidity: 83%
- Rainfall: 1,906 mm/year
- Rainy summers and dry winters
Production and Cultivation
- Most plantations grown in full sun and irrigated.
- Harvest: Predominantly manual.
- Propagation method: Clonal planting in rows.
- Post-harvest: Mainly dry processing, with growing use of wet methods.
- Fermentation: Auto-induced anaerobic fermentation has become the region’s hallmark.
Sensory Profile
- Sweetness & acidity: Gentle and balanced.
- Body: Velvety, with a lingering aftertaste.
- Descriptors: Caramel, nuts, chocolate, dried fruits.
- Fermentation complexity: Adds citrus, wine-like, and Amarula notes.
Production Statistics
- Cultivated area: 34,400 hectares
- Producers: ≈ 10,000
- Average annual production: 2.34 million 60-kg bags
- Mechanization: Predominantly manual harvest, limited mechanization
Main Varieties
- 25, 08, R22, LB015, 156, 88, AS2