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.
Geographical Features
Production and Cultivation
Geographical Features
- Relief: Low to medium slope, mostly flat or gently rolling terrain.
- Altitude: 180–400
- Soil: Predominantly agrisols, deep, well-drained, with excellent water storage capacity.
Climate
Production and Cultivation
Geographical Features
- 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
Production and Cultivation
Production and Cultivation
- Most plantations grown in full sun and irrigated.
- Main Varieties: 25, 08, R22, LB015, 156, 88, AS2
- 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
Production Statistics
Production and Cultivation
- 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
Production Statistics
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
Managing Entity
Production Statistics
Production Statistics
- CAFERON (Coffee Association of Rondônia)