The cup exhibits - muted soft acidity - creamy viscous rounded mouthfeel - well balanced cup with dried figs, nuts and a sweet clean finish to the cup.
Per 250g pack - not the usual smaller 227g
Additional information:
Coffee: Fazenda Nossa Senhora de Fátima (Organic Decaf)
Farm: Fazenda Nossa Senhora de Fátima
Varietal(s): Mundo Novo, Icatú
Processing: Pulped Natural
Owner: Ricardo de Aguiar Resende
City/Town: Perdizes / Patrocínio
Region: Cerrado region, Minas Gerais
Country: Brazil
Certification: Organic (UK4 and NOP)
Fazenda Nossa Senhora de Fatima is near the town of Perdizes, Minas Gerais in the Gisele Fátima Gomes Rezende. The farm is located in the ‘Triangulo Mineiro’ the unofficial region in western Minas Gerais and sits at an elevation of 950 metres above sea level with 1500 mm rainfall.
The farm is 100% organic. The preservation of the environment is of top priority at Fazenda Nossa Senhora de Fatima. The farm is dedicated to replanting native trees and caring for the indigenous fauna and flora, as well as protecting the native species. Livestock is also reared at the farm and includes chickens, cows and pigs. The whole farm covers an area of 395 hectares of which 235 hectares is put over to coffee.
Being socially responsible is also extremely important - valuing the lives of employees, respecting their work, guaranteeing their rights, and helping them to care for their families are all part of the process.
We offer this coffee as a dry-process lot, although they do peel the skin when it is harvested, making it a pulp natural. But everything about this coffee in terms of the cup screams "dry-process"; intense fruit and body!
Fazenda Nossa Senhora de Fatima utilizes state-of-the-art methods in planting, cultivation, harvest, processing, and storage of coffee.
Co2 Process:
Coffee beans are mixed with pure water.
• When the coffee absorbs the water the grains expand, their pores get opened and the caffeine molecules become mobile.
• At this point carbon dioxide is added ( A 100% Natural Element) at a 100 atmospheres pressure to the pure water.
• Basically the water and the carbon dioxide are mixed to create sparkling water.
• The carbon dioxide acts like a magnet and attracts all the caffeine molecules that become movable.
• When the caffeine is captured by the carbon dioxide, this is removed.
• The carbon dioxide is very selective and it doesn't touch the carbohydrates and proteins of the coffee beans.
• The carbohydrates and the proteins are the ones that give the coffee the flavor and smell after it is made.
• When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally
• Carbon dioxide is then recycled and caffeine is sold for other commercial uses.
Benefits of this method:
• Extracts caffeine effectively. Is a direct contact method but does not use chemicals.
• Does not chemically affect proteins or carbohydrates of the coffee beans.
• The byproducts are natural and a 100% recyclable.
Cupping Score:
Clean Cup: 6
Sweetness: 6
Acidity: 6
Mouthfeel: 6
Flavour: 6
Aftertaste: 6
Balance: 6
Overall: 6
Correction: +36
Total: 84
Brewing Notes:
Filtered: Yes
Espresso: Yes
