||Brazil Fazenda Cachoeira da Grama Pulped Natural Yellow Bourbon CO2 Decaf 2017
||Mogiana (São Paolo)
||Varietal: Yellow Bourbon
This coffee is a staple, a big favourite and a stunning example of what a very fine coffee from Brazil should be – but this time with a twist. A decaffeinated twist!!
Brazil Fazenda Cachoeira Pulped Natural Yellow Bourbon from the Minas Gerais area is one of my all-time great cups. This coffee has always been fantastic, and it has such amazing memories for me. And now you can enjoy it without the caffeine, too. :)
This farm and its coffee sparked a massive change in what I thought I knew about coffee. I remember the first time I ever cupped this coffee: time stood still as the cup opened my mind to what great coffee is and can be. Gabriel, the farmer, continues to produce great coffee year on year. We have access to the best of the crop this year – and have had for the last three years – on a European exclusive. This is due to the special relationship we, and our importers, enjoy with Gabriel.
Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 109th crop. It is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it's located at an altitude of 1,100–1,250 metres above sea level.
Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms, and they border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. Everything is done manually on this farm since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.
The Carvalho Dias family consider social and environmental sustainability to be very important. The farm has a programme of planting native species of trees to maintain a better ecological balance. There is also a school, a club and an official-size soccer field for the employees and workers. There are 47 houses, all with modern facilities. The waste water is treated in order to avoid polluting the stream that runs across the farm. The farm has a small hydroelectric plant and only buys energy during the peak harvest. Some of the original Bourbon varietal trees are as much as 108 years old.
The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. The beans receive the maximum possible attention after harvest so that they don't lose any of the body and cup qualities for which this region is famed.
Oh, yes: and, as I mentioned earlier, this is decaf! Decaf Cachoeira! It's decaffeinated using the CO2 method from Germany. Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination process. In this process the natural carbon dioxide is used under sub-critical conditions (i.e. in a liquid state at low temperature and pressure). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:
The raw, un-roasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.
In the cup there's cocoa and walnut followed by chocolate wafer biscuit. It's not just delicious for a decaf, it's delicious full stop!
Region: Mogiana (São Paolo)
City: São Sebastião da Grama
Farm: Fazenda Cachoeira da Grama
Processing: Pulped Natural
Varietal: Yellow Bourbon
Altitude: 1,100–1,250 m.a.s.l.
Owner: Lidolpho de Carvalho Dias and family
Decaffeination method: CO2
Medium dark – drop it just as you hit second crack.
"Quick Look" Guide
Cocoa, walnut, chocolate wafer biscuit.
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