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What sets it apart: Chapada Diamantina (Bahia) is a plateau with cool nights—lots often fruitier with more acidity than classic Cerrado.
How it’s produced and typical processing: In Chapada Diamantina, production usually sits between 850–1400 m. Typical processing includes natural, honey, lavado. Harvest is often May–October. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Chapada Diamantina lots often suggest yellow fruit, cocoa, honey and soft acidity. Variety, process and roast shift the profile: use it as a compass within Brazil, not a fixed label.
Typical process in specialty: In specialty, Chapada Diamantina refines a search inside Brazil: read farm/station, variety and process on the label. Medium filter shows fruit without losing Brazilian body.
Technical notes and common mistakes: Don’t treat “Chapada Diamantina” as an automatic quality guarantee or as all of Brazil. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 850–1400 · 850–1400 m
- Cup profile yellow fruit, cocoa, honey and soft acidity
- Brewing hints Medium filter shows fruit without losing Brazilian body.
- Harvest May–October
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