1 2
Brazil

Chapadão de Ferro

Chapadão de Ferro

A natural Catuai by Marta de Paula Borges, produced on the slopes of a former volcano in the Cerrado Mineiro region. 

Kr. 120,00 DKK
Kr. 120,00 DKK
incl. vat/tax
Size

About

Coffee Expression This natural Catuai has a deep character of almond and toffee, lifted by a lemon acidity.

Producer Produced by Marta de Paula Borges and her family on the slopes of the dormant Chapadão de Ferro volcano.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Marta de Paula Borges

Region Cerrado Mineiro

Altitude 1100 masl

Varietal Catuai

Process Natural

Harvest August 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

View full details

Marta de Paula Borges

Marta de Paula Borges owns two coffee farms, both rather small by Brazilian standards. We have worked with coffees from both in the past. This lot is from a 46 hectare plot on the Chapadão de Ferro volcano, while the family also run the even smaller Fazenda do Retiro, located slightly further to the South. The lessons they learn on the smaller farm are applied to speciality lots at Chapadão; Marta pays particular attention to careful processing. 

Marta has had to work hard to get to this point however. Her family have always been in agriculture, but never specifically worked with coffee, so when Marta inherited her first land from them in 1988, the conversion to coffee took many years. At first, Marta lacked coffee specific equipment and experience, but with the help of the whole family, she has slowly been able to increase her production and quality, through total dedication to coffee production.

This lot is of the Catuai varietal, seen across Brazil due to high yields and excellent quality potential. Again typically for Brazil, this lot is processed as a natural, unveiling a deep sweetness, with notes of almond and toffee punctuated by bright citrus.

Cerrado Mineiro

The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produces 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. 

Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on more mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.