Fazenda Chapada is located in the region of Carmo de Minas, a region southeastern Brazil known for coffee cultivation. This is a dry-processed lot, meaning that after the coffee cherry is harvested, it is laid directly on drying patios and beds, with all of the fruit or sticky mucilage layer intact. It usually takes close to a month to dry completely, and then the outer layers of fruit and skin are removed. The result is a cup with low acid, big body, and often higher fruit flavor content in the cup profile. This is an all bourbon separation too, a cultivar known for producing syrupy sweetness. They still employ some hand picking at Fazenda Chapada, which with the high price of hand labor in the area is becoming more scarce. The benefit is that they are able to be more selective during harvest, picking coffee that is ripe, leaving behind coffee that is still green and will have a negative effect of the cup. The physical color or the roasted coffee is a bit darker than a wet processed, and you should expect a bit more chaff as you near the cracking stage of roasting. This makes it a little more difficult to judge roast development, so just make sure to pay special attention to the time after the first snaps begin. We preferred this coffee at City+ to Full City roast level, waiting until 1st crack has completely ended to pull our roasts.
This coffee from Fazenda Chapada shows the best balance of sweet and bittering tones when roasted beyond City+, and I would recommend starting much closer to Full City. The aroma at this roast level has elements of whole roasted cacao pods, and base flavors of date sugar and baker's cocoa. As the cup cools, roasted nut tones come to fore, finding their place among unrefined sugars, and accents of baked cinnamon bread, and earth tones like aromatic wood, and pipe tobacco. This coffee is a good candidate for those who enjoy the flavors that come with darker roasting, smokey tones that settle in around the rest of the flavor profile, holding them together like mortar. Fazenda Chapada is also a good candidate for espresso, though I think it will fare best as a blend base. For a simple espresso blend try using 60% as base, with 30% wet process Colombia for sweetness (one with an 8.6 in sweetness or higher), 10% Rwanda for accent. This coffee shows best with at least 48 hours resting time post-roast.