Brazil La Primavera Decaf
is backordered. We will ship it separately in 10 to 15 days.
Cereal, Baker’s Chocolate, Sea Salt
Farmer: Ricardo Tavares
Farm: Fazenda Primavera
Origin: Chapadas de Minas
Varietals: Yellow & Red Catuai
Process: Natural Process / Swiss Water Process Decaffeination
Certifications: Rainforest Alliance, UTZ, Fair Trade
The Fazenda Primavera estate is situated in the Chapadas de Minas region of Minas Gerais State in southeast Brazil. Coffee cultivation began in this area in the 1870s and has been a major economic contributor ever since. The region enjoys ideal climate conditions for specialty grade coffee cultivation paired with relatively high altitude for Brazilian farms. Because of these conditions, this region is home to a higher concentration of smaller, specialty producers essential to the local economy. Like his father, Ricardo Tavares is a lifelong coffee farmer, producing specialty grade coffees with traditional technique combined with innovative practices like electric dryers and washed processing equipment for select coffees.
About Swiss Water Process Decaffeination:
Swiss Water Process Decaffeination was first pioneered in 1933 in Switzerland, and later became a commercially viable decaffeination method in 1980. The process relies on concepts of solubility and osmosis, and requires zero use of chemical additives at any point in the process. Because caffeine molecules are water soluble, soaking green coffee in hot water will extract caffeine in addition various flavor compounds inherent to the coffee. Caffeine molecules are larger than water and flavor compound molecules, and thus easy to filter. Once caffeine is removed from the water and flavor compound solution, that solution is used to extract the next batch of coffee to be decaffeinated. The presence of existing flavor compounds in solution reduces the amount of flavor compounds extracted, and thus allows the decaffeinated beans to retain much of their original flavor compounds while extracting a majority of the caffeine. This process takes 8-10 hours and involves inherent waste of some coffee. For this reason, decaffeinated coffee is often somewhat more expensive than other coffees from the same farm or region.
At the cupping table, the Blanchard’s Coffee Roasting Co. team found this Swiss Water decaffeinated coffee to be quite palatable with a warm, salty mouth-feel and pleasant notes of cereal, pastry, and baker’s chocolate. The overall flavor is somewhat subdued compared to a similar caffeinated coffee, but the cup is enjoyably reminiscent of breakfast baked goods and finishes clean.
Brazilian coffee, in general, is quite versatile when it comes to possible brew methods, and the La Primavera Decaf is no exception. This coffee will make a pleasant cup in your standard home drip coffee brewer as well as most any hand pour or immersion brewer. The most elegant presentation of this coffee would be a French Press with a ratio of 1:15, coffee to water.
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