Brazil

Fazenda Londrina

Cup Notes: Orange, Prune, Hazelnut

A Brazilian coffee with a full body and bright, lively acidity, offering a smooth and well-balanced profile that, thanks to a light roast, expresses its fruity character with elegance and clarity. The finish is clean, with delicate nutty notes.



Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Please make sure to read our FAQ before making a purchase. This will help prevent misunderstandings, delays, and inconvenience. By placing an order, we assume you have reviewed the information, and our support will be provided according to our established guidelines.

Details

Producer
Jorge Fernando Naimeg
Country
Brazil
Terroir
Cerrado Mineiro
Altitude
1150 masl
Process
Classic Natural - Patio Drying
Arabica cultivar
Red Catuai
Picked in
July 2025
Arrived in
January 2026
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

V60 STYLE
Coffee:
17g
Grind:
Comandante 17 click (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Cafec Abaca+
Time:
3:30
Brew strenght:
1,56 tds
FLATBED
Coffee:
17g
Grind:
Comandante 21 clicks (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Stagg [X], Fellow
Time:
3:05
Brew strenght:
1,55 tds

THE STORY BEHIND

Fazenda Londrina is one of four farms owned by the Naimeg family, a multigenerational coffee project founded by Gerson Naimeg in the 1960s. Born to a German father and a Brazilian mother, Gerson began his work with coffee in northern Paraná before moving to Minas Gerais in search of more stable growing conditions after repeated frost events. Today, the family farms are located in the Cerrado Mineiro region, with Fazenda Londrina situated near Patos de Minas at approximately 1150 masl. 

The farm covers 394 hectares, around 190 of which are planted with coffee on clay loam soils, where the flat landscape allows for mechanical harvesting. Several varieties are cultivated, including Red Catuai, Icatu and Acaia, and each lot is evaluated through small-scale trials to determine the most suitable processing method. In accordance with Brazilian law, part of the land is preserved as native vegetation, supporting biodiversity and responsible land management. This Red Catuai lot is naturally processed, expressing the clarity and consistency that have made Fazenda Londrina a recognised name in Brazilian espresso competitions.

THE VARIETY

Catuai is one of the most widely cultivated coffee varieties in the specialty sector. It was developed in Brazil in the 1940s as a hybrid of Mundo Novo and Caturra, with the goal of producing a compact, high-yielding, and resilient plant suited to tropical climates and medium-to-high altitudes. Catuai combines vigorous growth with good productivity, making it suitable for large-scale plantations and areas exposed to wind or heavy rainfall.

Red Catuai, a natural mutation of this cultivar, is distinguished by its bright red cherries at full ripeness. It retains the same hardiness and yield advantages, with medium-sized, dense beans that roast consistently. In cup, Red Catuai typically delivers balanced acidity, medium body, and a clean, sweet finish, often revealing notes of red fruit, chocolate, and caramel. Its reliability and versatility make it a preferred choice for specialty coffee producers seeking consistent quality.

THE FERMENTATION PROCESS

This lot was harvested mechanically at peak ripeness, then carefully floated and sorted to remove defects before drying.

The cherries were taken directly to the patio and dried whole for 7 to 10 days, turned regularly to ensure even moisture loss and stability throughout the process.

This controlled natural process enhances sweetness and body while preserving clarity in the cup.