Brazil Fazenda Nossa Senhora de Fatima Organic - CO2 Decaf 2011


Bean name Brazil Fazenda Nossa Senhora de Fatima Organic - CO2 Decaf 2011
Country Brazil
Region Cerrado, Minas Gerias
Other info Acaia, Catucai, Mundo Novo, Bourbon & Icatu


Fazenda Nossa Senhora de Fátima is dedicated to producing organic coffees of the highest quality, as evidenced by the numerous awards it has received in both national and international competitions. The farm is now known internationally as a leading reference in the production of organic specialty coffees.

Fazenda Nossa Senhora de Fátima sits at an elevation of 950 metres above sea level in the fertile ‘Triangulo Mineiro’ (‘Minas Gerais Triangle’) in the Cerrado region of Minas Gerais state. The whole farm covers an area of 395 hectares, of which 235 hectares are put over to coffee. Livestock is also reared on the Fazenda, including hens, cows and pigs. All production on the farm is 100% organic.

Fazenda Nossa Senhora de Fatima is immaculately maintained and uses state-of-the-art methods in the planting, cultivation, harvest, processing, and storage of its coffee. The production process is free of chemicals and agro-toxins, and is carried out in an ecologically sound way, with energy usage strictly rationed. The farm is also dedicated to replanting native trees, caring for indigenous fauna and flora and protecting native species.

The farm is committed to operating in a socially responsible way. Its owner tells us that valuing the lives of the farm’s employees, respecting their work, guaranteeing their rights, and helping them to care for their families are all part of the farming process.

The CO2 Decaffeination Process

Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon the German decaffeination company, CR3, has developed what it calls a ‘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 gentle process parameters, together with the good caffeine selectivity of CO2, gives a high retention rate of the coffee components responsible for aroma and taste.

The process can be described in detail as follows:

The raw, unroasted 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.

The specific characteristics of the CO2 Decaf process are:

• The compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high grade coffees.

• Absolutely no health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water.

• The extraction solvent is all natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”).

• Certification as Organic and Kosher by the appropriate organisations/authorities.

• A broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee.

The important part is of course in the cup. Expect a brown sugar sweetness, but a caramalised version, with a huge body and mouth-feel, and a dark cooking chocolate finish.

Farm: Fazenda Nossa Senhora de Fatima
Farmer: Ricardo de Agular Resende
City: Perdizes
Region: Cerrado, Minas Gerias
Country: Brazil
Altitude: 950
Varietal: Acaia, Catucai, Mundo Novo,Bourbon and Icatu
Processing System: Natural

Roasting Information:
Best medium to medium dark depending on the brew method used; medium dark for espresso, medium for filter. When we sell this as roasted it's just taken into 2nd crack then stopped.

"Quick Look" Guide:
Brown burnt sugar sweetness, full mouthfeel and body, dark cooking chocolate.

Good Filter: Yes, Good Espresso: Yes

Cupping notes

Clean cup 5/8
Sweetness 7/8
Acidity 6/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 5/8
Balance 6/8
Overall 6/8
Correction +36
Total 83

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