Brazil – Fazenda Organic Decaf



SKU: fazenda-decaf-250g Category:



Origin Brazil


 Fazenda Dutra

Cup Score


Cup Profile

 Clementine with hazelnut brittle and a smooth milk chocolate lasting creamy body






Red & Yellow Catuai




The family business started in the 1950s when José Dutra Sobrinho (Zeca Dutra) – father of Ednilson and Walter –
began cultivation in Minas Gerais, with just over 1 hectare of land. ‘Zeca’ Dutra saw the potential in the land despite
the farm’s small size and applied his passion for coffee farming to expand and improve the farm.Zeca Dutra passed
away in September of 1999, leaving over 300 hectares of coffee to his sons, Walter and Ednilson. They decided
that in order to make the most of their father’s legacy, they needed to invest heavily in their education as a means of
moving the farms forward into the new century. They’ve worked tirelessly not only on the farms themselves but also
to expand their base of knowledge so that they can apply the best possible practices to their farming. The brothers
are producers of specialty and organic coffees that are synonymous with quality and differentiation, inside and
outside the country.Dutra Farms (Fazendas Dutra) are located in the beautiful region of Matas de Minas, in São
João do Manhuaçu which is 300km inland from the east coast of Brazil. The coffee production takes place through
hand crafted processes that make can be tasted in the final cup. Production takes place in a mountainous region,
approximately 1400 meters above sea level. There are more than 1300 hectares of land, among which, 800
hectares are dedicated to the cultivation of coffees planted in contour lines and the remainder destined to the
production of more than two hundred tons of avocados together with coffee. In addition, the properties are
self-sustaining in the production of eucalyptus, which are reused during the harvest period and in the coffee drying
machines.This lot comes from the lower levels of the farm between 1000 – 1200 masl. Due to the topography of the
land all harvesting takes place by hand. After picking the coffee is separated and then dried on patios for 13 – 15
days.THE SPARKLING WATER DECAFFEINATION PROCESS:This process was first discovered by a scientist
called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of
separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process
for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined
with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a
gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a
high retention level of other coffee components which contribute to taste and aroma.The process is outlined
below:The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before
being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water,
they expand and the pores are opened resulting in the caffeine molecules becoming mobile.After the water has
been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with
the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a
magnet, drawing out the mobile caffeine molecules.The sparkling water then enters an evaporator which
precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the
vessel for a new cycle.This cycle is repeated until the required residual caffeine level is reached. Once this has
happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.The
decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for
roasting.There are several benefits to using this process for decaffeination:The agent used for extracting the
caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used
throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.The way the
process works means the other compounds in the green bean are left untouched, meaning decaffeination has no
effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the
carbohydrates and proteins in the green bean which contribute to flavour and smell.The cell structure of the green
bean and the finished roasted bean is unchanged which is of great advantage when working with speciality
coffees.The by-products are 100% natural and recyclable

Additional information

Coffee Grind

Beans, Espresso, Aeropress, Moka Pot, Pour Over, French Press