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SANTA BARBARA – Brazil (Decaf)

Da: 9,50

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Description

Country: Brazil

Region: Mantiqueira de Minas

Farm: Santa Barbara

Arabica Variety: Acaia

Altitude: 1100-1200 masl

Processing: Co2 Decaf

Tasting notes: nutmeg – dried apricot – hazelnut

Suggested for: espresso

250 gr

This knock out natural coffee comes from a farm that was acquired by Olney Barreira in 2012 and is known as the “village of the waterfall’ due to the beautiful waterfall that sits on the property. And it is stunning. The area has some of the highest municipalities in the state of Minas Gerais state with the coldest climates, this colder environment and altitude lead to a slower and later maturation of the cherry bringing an increased element of sweetness and complexity. This combined with the rich, acidic and small pockets of dark red soil provide a balanced environment to produce excellent coffees.

The farm sits at 1100-1200masl and is surrounded by small producers who are employed on the farm to help during the harvest period.  In turn, they are helped with their farming practices through education. The farm adheres to strict environmental standards ensuring there is an adequate number of shade trees, moderate pesticide use and the correct treatment of wastewater with annual analysis to track yearly progression.

This process is called CO2 Method, or Liquid Carbon Dioxide Method, and Supercritical Carbon Dioxide method but it is technically known as supercritical fluid extraction. In basic terms – the supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else.

The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavour components behind.