Icatu | Beneficio Pedra Branca

THE MILL

Benefício Pedra Branca is a central wet and dry mill located in the Pedralva area, Sul de Minas, Minas Gerais. It works closely with a network of small and medium-sized producers, supporting them with post-harvest processing and quality preparation.

The mill plays a key role in the local coffee ecosystem by providing access to modern processing infrastructure, consistent quality control and technical support. Cherries delivered to Pedra Branca are carefully processed, dried and stored under strict protocols, ensuring lot separation and full traceability.

Through clean processing, controlled drying and careful preparation, Benefício Pedra Branca helps producers highlight the natural characteristics of their coffees while maintaining consistency from harvest to export. This collaborative model allows diverse varieties and profiles to be prepared under the same quality standards.

Benefício Pedra Branca contributes to strengthening quality-driven coffee production in Sul de Minas, connecting local producers with international specialty markets through reliable processing and transparent sourcing.

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THE COFFEE

This lot is an Icatu produced by a network of small and medium-sized farms in the Pedralva area, Sul de Minas, and processed at Benefício Pedra Branca. Coffees are delivered as green coffee in 60 kg bags and prepared under strict quality and traceability protocols.

Icatu from this region typically offers a balanced and approachable cup, combining structure, sweetness and moderate acidity. The profile is well suited to both single-origin expressions and high-quality blends, depending on roast style and market positioning.

Thanks to centralized processing and consistent post-harvest control at the mill, this coffee delivers reliable quality and repeatability, making it a solid option for roasters looking for consistency across volumes.

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THE VARIETAL | ICATU

Icatu is a Brazilian hybrid coffee variety developed by the Agronomic Institute of Campinas (IAC) in the 1960s. It results from a cross between Coffea canephora (Robusta family) and Coffea arabica, combining genetic resilience with a cup profile suited to specialty coffee.

Designed to perform well under challenging growing conditions, Icatu is known for its strong resistance to pests and diseases, as well as its ability to thrive at elevations between 800 and 1,200 meters. These characteristics make it a reliable varietal for producers in regions such as Sul de Minas.

In the cup, Icatu typically shows a medium body, balanced sweetness and moderate acidity, with flavour notes ranging from chocolate and nuts to soft citrus and fruit, depending on processing and roast approach. Its versatility makes it adaptable to both espresso and filter applications.

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THE PROCESSING METHOD

This Icatu is processed as a Natural at Benefício Pedra Branca. Cherries are dried with the fruit intact, allowing sugars to transfer gradually into the bean and enhancing body, sweetness and aromatic depth.

Drying is carefully controlled at the mill to ensure stability and consistency across lots, with close monitoring of moisture levels and lot separation. This approach helps preserve the varietal’s natural balance while delivering a clean and repeatable cup profile.

Centralized Natural processing at Pedra Branca allows producers to access reliable post-harvest infrastructure while maintaining quality standards aligned with specialty markets.