Bahia (Chapada Diamantina)
Brazil
Altitude
1,000-1,400m
Climate
Semi-arid highland with cool nights in Chapada Diamantina; sharp day-night temperature swings of up to 15°C protect against pests and concentrate bean sugars, producing clean, bright cup profiles
Soil
Sandy quartzite soil with unique mineral deposits from ancient continental rock; naturally acidic and free-draining, requiring precise irrigation management but imparting distinctive mineral bright.
Harvest
June-September
About
The Chapada Diamantina plateau in Bahia represents Brazil's northeastern specialty coffee frontier, where high-altitude growing conditions create surprisingly complex coffees far from traditional Brazilian origins. The region's dramatic temperature swings between day and night, combined with semi-arid conditions, slow cherry maturation and concentrate flavors. Bahia Chapada coffees display bright acidity uncommon in Brazilian lots, with citrus, red apple, and honey sweetness. The unique sandy quartzite soils contribute a distinctive mineral backbone to the cup. As a relatively new specialty origin, Chapada Diamantina has attracted innovative producers experimenting with natural and honey processing.