Our Brazil Chapadão Farm | Paraiso Anaerobic Natural

Introduction

We’re proud to present Brazil Chapadão Paraiso Anaerobic Natural, a coffee that bridges generational ambition with cutting-edge processing. Grown by Gabriel Nunes on Chapadão Farm in Brazil’s Cerrado Mineiro (a region with Designation of Origin status) this anaerobic natural process coffee marries cherry sorbet’s tangy brightness with red grape richness, pineapple zest, and brown sugar warmth. A testament to the Nunes family’s journey from cattle ranchers to specialty coffee pioneers. The green coffees harvested from the Nunes Coffee farms are rated as one of the best in the world. They are winners of national and international awards, including first place at Cup of Excellence in 2015, which is a recognition of daily work, dedication and the use of innovative processes and advanced technologies.

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How’s It Taste?

Expect a vibrant dance of flavours: tart cherry sorbet swirls into juicy red grape, while pineapple’s tropical zing cuts through a caramelised brown sugar finish. The anaerobic fermentation amplifies the Paraiso’s natural sweetness, creating a cup that’s both bold and nuanced; fruit-forward intensity with a structured, wine-like body.

How To Brew?

Recipe

To fully experience the depth and complexity of this coffee, we recommend trying it with these brewing methods:

• Pour Over
• Aeropress
• Moccamaster
• Cold Brew

Each method highlights the unique characteristics of this roast, ensuring a memorable cup each and every time.

For more brewing tips, visit our Brewing Guide.

Who’s Behind This Coffee?

The Nunes family’s journey from cattle ranchers to coffee innovators began in 1984, when Osmar Pereira Nunes Jr. planted Chapadão Farm’s first coffee trees in Cerrado Mineiro. Inspired by immigrant growers investing in Minas Gerais, Osmar shifted the family’s focus from livestock to coffee—a bold gamble that laid the foundation for Nunes Coffee’s future success.

Today, the farm is driven by Gabriel Nunes, Osmar’s son and a University of Viçosa-trained agronomist. Gabriel combines academic expertise with his father’s hands-on wisdom, steering Chapadão toward specialty coffee excellence. His leadership has introduced advanced techniques like anaerobic fermentation and thermal shock, while maintaining respect for Cerrado Mineiro’s unique terroir. Under his guidance, the farm earned global recognition with a 2015 Cup of Excellence win—a first for the region—proving Brazilian coffee could compete on the world’s most demanding stages.

Gabriel’s vision extends beyond processing experiments. He champions the Paraiso hybrid, a disease-resistant varietal tailored to Cerrado’s climate, and advocates for traceability through Cerrado’s Designation of Origin protocols. By mentoring neighboring farmers and promoting sustainable practices, he’s helping transform the region from a commodity hub into a specialty coffee destination.

Three generations in, the Nunes family embodies Brazil’s evolving coffee narrative: one where tradition fuels innovation, and every harvest honours the land that made it possible.

The Process

Chapadão Farm’s anaerobic process uses minimal water compared to traditional methods, aligning with Cerrado Mineiro’s dry climate. The Paraiso varietal’s natural disease resistance reduces reliance on chemical treatments, while the Designation of Origin (D.O.) certification mandates eco-friendly practices like soil conservation and biodiversity preservation.

Developed in 2012 by EPAMIG, the Paraiso variety is a hybrid that merges Yellow Catuai’s sweetness with Timor’s robust disease resistance. Its compact trees yield high-quality cherries in just two years (versus three for most varietals), thriving in Cerrado Mineiro’s climate. The result? A bean that balances productivity with cup quality, its layered sweetness a canvas for anaerobic fermentation’s bold strokes.



Gabriel’s method is a blend of tradition and science:

1. Mechanical Harvest: Cherries picked at peak ripeness.

2. Washed Sorting: Flotation tanks remove defects, ensuring only the best cherries proceed.

3. Dry Anaerobic Fermentation: Cherries ferment in sealed tanks (96–158 hours), where oxygen deprivation heightens fruity esters.

4. Thermal Shock: Rapid temperature shifts halt fermentation, preserving flavour clarity.

5. Centrifuged: Machines strip pulp, retaining mucilage sugars for complexity.

6. Slow Drying: Beans dry on patios for 16–21 days, allowing sugars to caramelise into brown sugar notes

This meticulous approach transforms Paraiso’s genetics into a cup of controlled intensity.

The post-fermentation thermal shock—a rapid temperature drop—stops microbial activity mid-process, preserving volatile aromatics (like pineapple and cherry) that might otherwise dissipate. This technique, borrowed from winemaking, showcases Gabriel’s experimental edge.

The Region

Cerrado Mineiro, Brazil’s first coffee Designation of Origin, is a high-altitude plateau where stark seasonal shifts—wet summers and dry winters—create ideal drying conditions. At 1,170 MASL, Chapadão Farm’s days are hot, nights cool, slowing cherry maturation to concentrate sugars. The region’s red latosol soils, rich in iron and zinc, nourish Paraiso’s disease-resistant roots, while arid winters enable the slow, sun-driven drying crucial to natural processing.

Brazil Chapadão Paraiso Anaerobic Natural reimagines Brazilian coffee—proof that tradition and experimentation can coexist. From Gabriel’s sealed fermentation tanks to your filter, it’s a story of soil, science, and three generations of grit.

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For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.