Chapadao de Ferro, Brazil

Chapadao de Ferro, Brazil

From the centre of an extinct volcano in Patrocinio, Brazil, famed for its mineral water, sulphurous soil and lush forest, Ruvaldo Delarisse produces this natural, sun-dried, coffee 1260 meters above sea level. In the traditional Brazilian method, Ruvaldo lays the coffee cherries out in the sun to dry, on concrete patios, with both skin and fruit still adhering to the bean. The complexity this adds shines through in the cup. A coffee with remarkable sweetness, balance and low acidity. The creamy mouthfeel has prominent notes of cashew, cocoa and brown sugar. With only 4400bags/year on average produced at Chapadao de Ferro, Sea Island are delighted to bring you this outstanding coffee.

Availability: Out of stock

£5.00 per 125g
... / per 6oz Cup A Note on pricing

Chapadao de Ferro, Brazil

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Climate / Geography

The soil at Chapadão de Ferro is uniquely rich in iron, rendering the farm's name ("Plateau of Iron"), as well as a flavor that is similarly unique to this Cerrado, the eco-region. The Bourbon coffee plant, as grown by this producer, has a smaller harvest than most coffee varietals; the fruit is rather small and dense, the cherries mature quickly, putting it at risk of falling off during high winds or rain, and it is less resistant to disease. However it is favoured over more commercial varietals because it produces a very high quality cup in part because the low yield sees the plant concentrating its energy and nutrient absorption into smaller but more flavoursome fruit.

Technical Information

  • Country: Brazil
  • Altitude: 1260
  • Method: Natural Fermentation

Additional Info

The soil at Chapadão de Ferro is uniquely rich in iron, rendering the farm's name ("Plateau of Iron"), as well as a flavor that is similarly unique to this Cerrado, the eco-region.The Bourbon coffee plant, as grown by this producer, has a smaller harvest than most coffee varietals; the fruit is rather small and dense, the cherries mature quickly, putting it at risk of falling off during high winds or rain, and it is less resistant to disease. However it is favoured over more commercial varietals because it produces a very high quality cup in part because the low yield sees the plant concentrating its energy and nutrient absorption into smaller but more flavoursome fruit.

COFFEE TIPS & FACTS YOU SHOULD KNOW....

Coffee is the solution..who cares what the question is.

  • Grind fresh

    An investment in a small grinder will take your coffee pleasure up from a 7 to a 9 in a single swoop.  Many of coffee's richest and most delicious flavors are lost within less than a minute of grinding - escaped sensory pleasure that could have been yours. The simple act of grinding your beans fresh gives you the maximum ability to unlock what your coffee has to offer.

  • Keep it fresh

    Stale beans loses flavor. Keeping beans fresh is easier than you think. Once opened, store your bag of coffee in a cool dry place.  We recommend using a vacuum sealed storage container to maintain aroma and rich, full coffee flavor.

  • Engage your senses.

    Engage all your senses to get the most from your coffee - like excellent wine, coffee (at it's finest) is a multi-sensory joy.

     
  • Less is more

    To get the most from your coffee we suggest drinking from a small glass. By drinking your coffee in a small glass (we sometimes use brandy glasses) and interspersing your sips with a little water, you will experience huge flavours from every mouth full.

  • Water and oxygen bring coffee to life

    Saliva helps to liberate the volatile aromas in your mouth and a big breathe of oxygen helps to carry those aromas up through the mouth and into the nose for retronasal smelling to take effect.  Our Head Taster, Guy Wilmot is obsessive about hydration as being one of the secrets to his success in the cupping room.

  • Heat your cup, drink it now

    Steamed milk drinks like Cappuccino, Latte and Flat White are little daily pleasures we love. Be careful to not over heat beyond 70C as milk starts to burn and loses it's sweet deliciousness.  To avoid the temptation, use cold milk in a cold jug when steaming and make sure you have heated your porcelain cup.  Enjoy your drink as soon as it is prepared (they call it espresso for a reason) - it'll be the perfect temperature without being overheated!

  • Save Money and Time, whilst enjoying higher quality coffee.

    Why not pick up an Impress Brewer from our accessories section. The Impress Brewer is not only a coffee plunger but also doubles as a thermal travel mug.  You can therefore brew your coffee on the go and enjoy it on your commute instead of spending money on coffee at a coffee shop... This way you can select your favourite type of coffee and enjoy it on a daily basis.

  • Did you know?

    Did you know that the 500 billion disposable cups we manufacture annually placed end to end could circumnavigate the earth 1,360 times? Why not try a KeepCup and do your part for the environment and look good whilst doing it..

  • How do you take yours?

    Apparently, espresso is regulated by the Italian government because it is considered an essential part of their daily life.

  • Did you know?

    Coffee is actually a fruit. Well…the bean comes from a ripped berry that is hand-picked. Could this be considered as your 5-a-day? We’ll let you decide.