Description For those seeking a decaf that maintains the intensity and body of a good conventional coffee, this lot from the Mogiana region of Brazil is an exceptional choice. Unlike many generic decafs, this bean is part of the “Royal Select” program, meaning the green coffee was carefully selected for its high quality and cup profile before being sent for decaffeination. This approach ensures that, while removing the caffeine, the sweet and dense character typical of the best Brazilian coffees is preserved, offering a rich, chemical-free cup without the “flat” or metallic taste often associated with decaf. This coffee hails from the Mogiana region, a historic zone running along the border between the states of São Paulo and Minas Gerais. Cultivated between 800 and 1,200 meters above sea level, this lot is comprised of classic varieties such as Bourbon and Mundo Novo. What makes this coffee interesting is its processing journey: it was originally processed as a “Natural” (sun-dried with the whole cherry), which infuses it with notable sweetness and body. Subsequently, it underwent the “Water Process,” a chemical-free method using a solution saturated with coffee solids and pure water to extract caffeine via osmosis. By avoiding chemical solvents, the integrity of the bean’s natural oils and flavors is maintained, resulting in a cup that is 99.9% caffeine-free yet full of flavor. Tasting Notes: This is a comforting and classic coffee, ideal for those who enjoy low acidity, medium to dark roasts. In the cup, the Decaf Brazil Mogiana offers an experience dominated by deep notes of dark chocolate and roasted nuts (such as hazelnut or macadamia). Thanks to its natural processing after picking and the mountain water decaffeination process, it possesses a creamy and heavy body that fills the palate. It is a very low-acidity coffee, making it very gentle on the stomach. It excels as espresso (producing fantastic crema for a decaf) and works wonderfully with milk, where the chocolate notes transform into a cocoa-like beverage. Roasting Notes: Like most water-process decafs, these beans have a darker, matte green color before roasting and darken faster than conventional coffee. Since the cellular structure of the bean has already been expanded by the water process, these beans are more porous and roast quicker. Keep a close watch; the “crack” can be softer and harder to hear. We recommend taking it to a Medium-Dark roast (just before or entering the second crack) to maximize the chocolate and nut notes. At very light roasts, it might feel a bit flat, so a little extra development benefits it greatly to bring out its characteristic sweetness and body.
