Brazil Fazenda Chapada
Brazil Fazenda Chapada
Natural / Yellow Bourbon / 1000-1300m / 250g
OUR TASTING NOTES
Filter Rich and balanced with sweet milk chocolate and fudge notes, fruity strawberry notes and a hint of macadamia nut.
Espresso Dark chocolate with caramel and nutty notes and red fruit acidity.
Flat white Chocolate and strawberry milkshake - think Neopolitan ice cream!
You will be able to select your grind setting once you have added to your basket. Please note that we do not grind for espresso due to the significant variation between espresso machines.
Fazenda Chapada is a farm in the Mantiqueira mountain range in southeastern Brazil, about halfway between São Paulo and Rio de Janeiro, in the state of Minas Gerais. This is an important area for coffee production in Brazil and in 2011 became the first region to obtain a seal of Geographical Indication, meaning that coffees produced in this region have unique qualities and characteristics that result from their place of origin.
The farm is located in the municipality of Carmo de Minas and is owned by Marcus Carvalho, a former professional footballer who played for top clubs in Brazil like Vasco da Gama before moving into a career in coffee farming in the mid 1990s. When Marcus first started learning about coffee production, he was surprised about the lack of feedback given to farmers on the quality of their coffee and the limited availability of advice on how to improve cup quality and farming practices. In an effort to improve this, Marcus started working with local coffee experts Carmo Coffees, who have particular knowledge and expertise in coffee farming in the Mantiqueira region. He is now part of their "New Flavours" project, which looks at different ways of processing coffees to bring out characteristics not previously attributed to coffees from this region. Marcus also participates in Carmo's social project "CriaCarmo", which helps underprivileged children in the region, and as part of this he provides football coaching to local children.
During the harvest period, Marcus pays workers from the local area higher wages for picking cherries that are ripe and properly developed and this focus on quality has seen the coffees receive higher cup scores, and in turn achieve higher prices on the market, allowing him to continue to invest in the farm's infrastructure. Once the coffee cherries have been picked, they are moved to outdoor patios located in a shaded area with a low level of direct sunlight and lower average temperatures in order to allow the cherries to develop and avoid them over-ripening. Due to this, the drying process needs to be carried out carefully and takes longer than usual - between 15 and 20 days in total. The coffee cherries are spread thinly across the patios and turned regularly to avoid over-fermentation, allowing them to be evenly dried and produce a balanced flavour. Once dried to the correct moisture content (10-11%), the coffee is removed from the husk then rested before being milled and bagged ready for shipment.