CHAPADÃO

Featured in our January Subscription, Chapadão shows a new direction in Brazilian coffee. 96 hours of fermentation brings rich, jammy sweetness.

Produced by The Barn, the Chapadão represents a modern approach to coffee production in Brazil. This specific lot undergoes an intensive 96-hour fermentation process, a technique that significantly alters the bean's chemical composition before drying. While traditional Brazilian coffees are often associated with nutty or chocolatey profiles, extended fermentation periods are increasingly used by producers to push the boundaries of flavor, often resulting in the jammy sweetness noted by the roaster.

Understanding how these controlled environments influence the final cup is essential for any enthusiast. Extended fermentation can introduce complex acids and sugars that are not typically present in standard washed or natural coffees. To better understand how these techniques impact the final profile, you can explore various processing methods or reference the flavor wheel to identify the specific nuances that emerge from such experimental post-harvest practices.