Coffee

Brazil Pocos de Caldas EA Sugarcane Decaf

Brazil Pocos de Caldas EA Sugarcane Decaf

£14.00

Brazil Pocos de Caldas EA Sugarcane Decaf

£14.00
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Brazil Nut
Nectarine
Black Tea

A subtly delicious Brazilian, decaffeinated using sugercane-derived ethyl acetate.

 

 

 

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Brazil Pocos de Caldas EA Decaf
Nestled on the rim of an extinct volcano in Brazil’s famous coffee-producing state of Minas Gerais, the rolling hills and mineral-rich soils of Poços de Caldas have been home to great coffee since the 1860s. Over a hundred farmers have contributed to this lot, typically hand-picking their coffee cherries and drying them on their home patios. The dried cherries are then hulled and milled ready for export. This batch was then decaffeinated using ethyl acetate (EA) derived from sugarcane. We're getting brazil nut creaminess, stone fruit, subtle lime acidity and a black tea finish.

Region:

Sul de Minas, Minas Gerais

Producer:

Over 100 smallholder farmers

Processing:

Natural and Ethyl Acetate decaffeination

Varietal (s):

Yellow Bourbon, Catuaí, Catucaí

Altitude:

1, 000 to 1,300 metres above sea level

Sourcing Partner:

Mercanta

About Ethyl Acetate Process
Ethyl acetate, which occurs naturally in fruit, can selectively bond with caffeine, making it an excellent, natural solvent for decaffeination. Sugars from sugarcane are fermented to create ethyl alcohol, which is combined with acetic acid to create ethyl acetate. Green coffee beans are then repeatedly washed with ethyl acetate at low temperatures, to remove 97% of the caffeine, whilst maintaining the inherent flavour and quality of the coffee.
About Brazil
Smuggled into Brazil in 1727 by a Portuguese soldier, after seducing a Governor's wife in French Guiana, around 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually - making it the powerhouse of world coffee production.

Typically, Brazil naturally processes its coffee, but has recently started to experiment with washed and pulped lots.

Brazilian coffees are usually associated with sweet caramel and chocolate notes, big bodies, and a relatively low acidity.

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