You've been waiting for them, the Chakra and the Iapar are back!
The new crops have finally arrived! Here are the reasons why your favorite coffees are temporarily out.
Chakra do Dago :
The international and Peruvian context complicated the export this year, and the containers did not reach us until late in the year. The good news is that the quality is exceptional.
The harvest was excellent and the process was carried out with a master's hand in a beneficio refurbished and especially equipped with our recent innovations: ovoid tanks, anaerobic fermentation barrels, white cement patio, drying tunnel, dehydration chamber ....
One of the most modern Beneficio of Peru, at the top level of Specialty Coffee in the world. The new Chakra is as round as it is intense, juicy and sweet, with typical nutty aromas. A delight at any time of the day and in espresso.
I (re)discover the Chakra do Dago
Iapar
Great turbulences have crossed Brazil these last years: secular frost which ravaged a third of the orchard, diluvian rains which drastically decreased the yields, extremely chaotic exit of covid, complex political and financial situation, the whole associated with a brutal and historical rise of the prices (+ 65% in one year).
All these parameters have considerably disorganized the coffee industry and the export. Thus, we receive our container with more than 4 months of delay in two different forms:
- the Red Iapar, intended for private customers : The Iapar is a must-have coffee from L'Arbre à Café, cultivated biodynamically by Henrique Sloper, a pioneer of sustainable agriculture in Brazil.An easy coffee, greedy and long in the mouth, with chocolate, hazelnut and citrus aromas. To be enjoyed now as a filter or espresso.
I rediscover the Red Iapar
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The Iapar Diamantina, reserved for professional clients
We have been trying for many years to work with all the Brazilian biodynamic coffee growers. This year, two of them have just joined us. With the finca Camocim of Henrique Sloper, historical friend of L'Arbre à Café, we gather 3 producers and celebrate their arrival in this selection of Iapar Diamantina. The beans come from the beautiful Chapada Diamantina, in the state of Bahia. A granite sugar loaf terroir located at 1100 meters above sea level and conducted in biodynamic farming for over 12 years and in agroforestry. The largest producer is Luca Allegro of the Aranqua fazenda, which covers 11 hectares. The coffees are picked in seven passes, a feat in Brazil, pulped and dried on the patio between 15 and 17 days.
The Iapar Diamantina offers a chocolatey cup as round and sweet as a sugar cane juice. A delight in the tradition of our Iapar.
You are a professional and you want to order online? Go to at this linkor contact us directly at [email protected] to find out more about our offers & services.
