FAZENDA LAGOA (DECAFFEINATED)Brazil

Situated at the back of the Tres Pontas (three points) mountains, this farm has been under the care of Antonio Vitor Archanjo since 1998 when he was finally able to buy his own land and coffee plantations. Antonio started his life in coffee working on a farm in a nursery and at this point the seed was planted for him until one day he bought his own farm.

With the size of the farm, Antonio has the help of 5 families who live in a house on the farm and work year round for him with all the steps of the coffee cycle. They are able to harvest mechanically and generally begin harvesting in May/June as the farm is located at slightly lower altitudes. A lot of the coffee on the farm is processed as natural as Antonio had invested in the farm to purchase the processing equipment and mechanical dryers. With care and attention to the coffee they can produce excellent coffees even though they are not at the most optimal altitudes.

This natural lot was selected as it exhibits the best flavor and characteristics to elevate it to a specialty coffee score. The coffee has been picked and separated before being dried on a patio for three days and then finished in a mechanical dryer at a controlled and regulated temperature. After this, the coffee is cleaned before being delivered to the cooperative.

The coffee is fermented for 18 to 24 hours, then cleaned of mucilage, sorted into Channels and submerged overnight. This particular batch is a CO2 method decaf in which it is decaffeinated with compressed CO2 and then like the Swiss Water method it is filtered with carbon filters and spring water