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Chapada

Cha-Pah-Dah

About Chapada

Our Head of coffee

Will says:

“This year Marcus has used raised beds to dry his natural coffee, these slow down the drying process and prevent overheating of the coffee cherry which can lead to lower clarity. The slower drying time has resulted in the amplification of raisin and cherry characteristics alongside a swiss milk chocolate note, the acidity is mild like baked apple, refined sugar sweetness and a silky mouthfeel.”

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About the farm

Marcos Carvalho inherited the farm from his father in-law, before that he was a professional soccer player, who played for a number of big teams in Brazil. His experience was incredibly limited, but through a great deal of hard work, he’s managed to learn the trade. Today, the coffee produced by Sitio Chapada is among some of the best in the world.

About the coffee processing

In 2015 whilst Will was discussing processing with Marcus on the farm, they decided with the help of an agronomist that the installation of a cherry sorter would have a great impact on the coffee. It was from this conversation that the first Phase 3 project began, with Pact financing the cherry sorter over multiple crops but creating an instant win in terms of coffee quality.

The cherries are sorted, under-ripe, ripe and overripe and dried individually reducing the number of lots which are brought below specialty level by the under-ripe coffee that has a tendency to slip into Brazilian lots before drying with little way of selecting them out once they are ready for export. The project resulted in higher cupping scores for all of Marcus coffee, not just the lots that Pact buy and now he earns an even better premium for al his coffee!

The coffee cherries in this lot were dried on new raised beds which Marcus invested in ahead of the 2018 season, maintaining a low drying temperature preventing the risk of fermentation and developing a very clean taste and flavour profile.

A quick Q&A with the farmer, Marcus Carvalho:

What do you do with your spare time?

I coach all age ranges of our local football team Pavao Futsal, I used to play professional football here in Brazil and the local community decided to name the team as the fans called me - the peacocks. It is great to give the local kids somewhere to come and play together with structure, we have won some tournaments and I try to help those good enough to find teams to play in. Pact coffee helps to support our football program with the premiums it pays for our coffee.

Order a bag

Brew method
£9.95(free P&P)
1

Details

ACIDITYMalic, apple acidity
ALTITUDE1000m
FLAVOURRaisin, cherry, milk chocolate
MOUTHFEELSilky
ORIGINSul Minas Gerais, Brazil
PROCESSNatural
PRODUCERMarcus Carvalho
ROAST PROFILEMedium
SWEETNESSRefined sugar
TASTING NOTERaisin, black cherry and swiss dark chocolate
VARIETALYellow Catuai
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