Brazil Minas Gerais Sugar Cane Decaf

Origin

• 🇧🇷 Brazil· Minas Gerais

Tasting notes

Character

• Funky
  20

Expect notes of; MILK CHOCOLATE | ORANGE | WALNUT Origin Country: Brazil Region: Minas Gerais Farm: Volcafe Santos Altitude: 900 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., Mundo Novo Process: E.A Decaf - 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. About this coffee: This Brazilian decaf is a regional blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. from Minas Gerais. Once ripe coffee cherries are harvested and processed, the coffee makes its way to the warehouse in Varginha, where the coffee is sorted by screen size, screened for defects and eventually prepared for export, where the coffee is sent to Bremen for decaffeination. In Bremen, the coffee goes under the Water - Ethyl-AcetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. process, commonly referred to as the “Sugarcane” or “E.A” process, where a naturally occurring substance (Ethyl-Acetate) commonly sourced from sugarcane is extracted and used as a solvent to bind to caffeine. The process starts by soaking the 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. in water and then steaming it for about 30 minutes to open the pores and expand the coffee cells. This makes the caffeine extraction possible. 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 ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied, and a fresh solution is poured in, which is done for another eight hours. Then the coffee undergoes steaming, which removes the EA. After drying, cooling and polishing the beans, a final quality control determines whether the coffee is ready for roasting. This coffee is sourced and roasted for espresso brewing method.