Chapadão Farm Natural Anaerobic

Grown in the famous Cerrado Mineiro region, this lot from Chapadão Farm shows what happens when deep farming roots meet modern science. Led by agronomist Gabriel Nunes, the farm uses precise soil management and careful post-harvest sorting.

Coffee Processing Method: Natural Anaerobic Fermentation

Gabriel Nunes, an agronomist graduated from Federal University of Viçosa, leads the operation with technical precision and global perspective. Soil management, varietal selection and controlled post-harvest systems are embedded in the farm’s structure. Chapadão benefits from defined seasons, high altitudes and ideal drying conditions that support consistency and quality.

The coffee cherries are fermented inside sealed, oxygen-free tanks. Eliminating oxygen, standard aerobic bacteria are suppressed which allows unique yeasts and lactic acid bacteria to thrive.