Decaf Brazil Fazenda Mimoso

Story

Aromas of brown sugar and orange zest lead to a heavy bodied cup with notes of fudge brownie and roasted hazelnuts wrapping up in a clean finish. 

Following in his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo founded the Montesanto Tavares Group in 1998, a fully integrated coffee supply chain.

One of his farms, Fazenda Mimoso, stretches more than 3,700 hectares, including 1,150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm. This washed coffee was decaffeinated by Swiss Water. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8-10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.