*NEW* Fazenda Chapada (Brazil) Coffee 250g
*NEW* Fazenda Chapada (Brazil) Coffee 250g *NEW* Fazenda Chapada (Brazil) Coffee 250g *NEW* Fazenda Chapada (Brazil) Coffee 250g *NEW* Fazenda Chapada (Brazil) Coffee 250g *NEW* Fazenda Chapada (Brazil) Coffee 250g *NEW* Fazenda Chapada (Brazil) Coffee 250g

Because our roasting days are Monday-Wednesday, all of our orders are shipped on Thursday & Friday only. Orders placed after Wednesday evening will be shipped the following week. For shipping rates please see our Shipping Info page.

A favourite for espresso based drinks. Super sweet through milk.

Tasting Notes: Fudge, Chocolate, Berries

Region: The Cerrado, Minas Gerais
Altitude: 1000 - 1300 masl
Varietal: Red Catuai
Process: Double Pass Natural

Situated in the southern part of Minas Gerais in the area of Serra Da Mantiquiera, Fazenda Chapada sits in a mountainous region blessed with unique terroir, high altitudes (900-1500 masl), good sunlight and rainfall. The region is comprised of 7000 coffee growers with an annual output of 1 million bags. In 2011, Serra De Mantiquiera became the first region to obtain the Geographical Indication seal for coffee which indicates that coffees produced in this region have unique qualities and features that are essentially attributed to their origin.

Marcus Carvalho came to Fazenda Chapada and farming in the mid 1990’s after a career first in professional football playing for top clubs in Brazil like Vasco Da Gama. Initially Marcus needed learn about coffee production through study, the use of agronomy consultants and from his farming peers in the industry. One thing that surprised Marcus was the lack of feedback to farmers on the quality of the coffee and no advice on how to improve these. To improve his coffees Marcus was part of an initiative to bring assessment labs and coffee tasters to the region to provide feedback and analysis of the coffees. It was this drive in quality that led Marcus to begin working with Carmo Coffees and access their knowledge and expertise in farming coffee as well as being part of their New Flavours project; this looks at new ways of processing coffees to bring out characteristics previously not attributed to coffees of this region.

Marcus is also part of the Carmo Coffees social project CriaCarmo helping underprivileged children in the region. He uses his experience and skill in football to provide coaching to the local children.

During Harvest to ensure the best cherry selection Marcus pays workers from the local area higher prices for picking ripe cherry at the times he needs, this focus on quality has seen the coffees receive higher cup scores and higher prices paid allowing him to pay the workers more. Once picked the cherries go to the patio located in an area with low direct sunlight and lower average temperature. Due to this, his drying process needs to be done carefully and takes longer than the usual - between 15 and 20 days. The coffee needs to be spread thinly and turned regularly to avoid over fermentation and produce evenly dried and balanced flavours. Once dried to the correct moisture of 10-11 % the coffee then is removed from the husk and stored to rest before being milled and bagged ready for shipment.

We have chosen a 'Double Pass Natural' processed coffee. You can find out more about this process along with loads of interesting info about coffee production in Brazil by clicking here.

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