Brazilian cherry flooring in Downers GroveBrazilian cherry, not to be confused with American cherry, is a distinct species of hardwood that pairs dark, rich color with extreme durability. Also known as “jatoba,” the Brazilian cherry tree is grown and harvested in Central America. Though it is called “cherry” because of its reddish hue, this tree doesn’t actually produce cherries like its American counterpart. In fact, color is really the only similarity between these Brazilian and American hardwoods.

Think Brazilian cherry hardwood might be right for your home? Here are a few things to consider, courtesy of our experts at Floor Coverings International Downers Grove:

About Brazilian Cherry Flooring

Brazilian cherry wood has a naturally robust reddish hue. It is usually a dark hardwood, but it can also be stained to alter its color. Brazilian cherry has a streaky grain pattern, but it tends to be characterized more by its color than by its grain. It is ideal for homeowners who want a vibrant wood floor with a sleek, contemporary look.

Brazilian cherry, like many other exotic hardwood species, is incredibly tough. On the Janka hardness scale, it rates at 2820 – considerably higher than most domestic wood species. This means that Brazilian cherry floors will be very resistant to scratches and dents, and will hold up well to busy households. However, dark hardwoods like cherry do tend to show dust and dirt more readily than light colored woods, so they may require extra cleaning.

Since Brazilian cherry is an imported hardwood that is not as readily available as domestic species, it can be on the expensive side. Typically, Brazilian cherry hardwood flooring ranges from $5 to $8 per square foot, so it’s not ideal for homeowners on a budget. However, its durability and resilience still make it a good value.

To see Brazilian cherry flooring samples or schedule a free estimate, just call Floor Coverings International Downers Grove! We will work with you to find the perfect flooring for your Downers Grove home.

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Photo Credit: Mark Bernard