BRAZIL - Fazenda Chapadao - Topazio - Natural Process 250g

BRAZIL - Fazenda Chapadao - Topazio - Natural Process 250g


The latest instalment in our absolutely delicious Natural process coffees from Brazil.


This is a rich, full bodied coffee. Peach, orange and plum with notes of vanilla and a smooth milk chocolate finish, overlaid with an amazing nuttiness.


Enjoy the great flavours black or with milk.

  • Coffee Details


    ALTITUDE: 1250m -1350m


    Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 masl before the land falls away into the expanse of the Cerrado. The area is made up of 6 communities. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees.


    The region's soil is known as cambisolo where the rock is still turning to soil, this places its own unique stress on the plants and the maturation on the cherry. Previously, the growers here really struggled with the winds that ravaged the crops. Through inquisition and help they have put in systems and planted to trees to help minimise the effect of the wind. The region is still relatively new in terms of knowledge about it since coffees were previously sold under the names of other regions until recently. Now these farms are being recognised for the unique coffees they produce in relation to the region & Brazil.


    Fazenda Aguas Claras covers a total of 110ha with coffee which is a large farm for these parts. It is sitauted as part of the Chapadao Community in Ilicnea. Efrain is part of a generation of coffee growers dating back 130 years in Brazil. In 2000 Efrain bought the land on this region after learning about coffee production and also the use of more modern farming technologies. On the farm it is planted with the varieties of Yellow Bourbon and Red , Rubi, Yellow Catucai and Topazio which are all known for their cup quality. During the harvest the coffee is collected by hand using machines designed to shake the coffee tree. They are unable to use mechanical harvesters due to the topography of the land. Once collected the coffee is then taken to be separated by ripeness/density in a machine. After this the coffee is then taken to patios where it dries for 7 - 10 days. The area with the winds and the higher altitude allows for a slower drying period for the coffees.