DECAF - LIFE AFTER DEATH - Brazil

Origin

• 🇧🇷 Brazil· Minas Gerais
• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  20

Brazil, Minas Gerais - DECAF Varietal: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Mundo Novo Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., DECAF Altitude: 900 masl Nougat, Plum, Pecan This coffee is made by various farmers in the Minas Gerais region. The coffee is sorted by size and quality before being decaffeinated. This particular coffee was decaffeinated by using the Ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. or sugar cane process. Ethyl Acetate is a byproduct of sugar cane production which is isolated and used as a solvent to bond with and remove caffeine from green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft.. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds' pores and prepare them for decaffeination. Then the green beans are soaked and washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. in an ethyl acetate solution, which attracts and removes the caffeine. The coffee is then steamed, which removes the EA. After drying the beans, a final quality control determines whether the coffee is ready for roasting.