Onze Mil Campo Alegres CO2 DECAF
Altitude: 950 - 1200 masl
Preparation: Natural, dried on raised beds
Varietal: Red and Yellow Catuai
Owner: 1. Onze Mil farm, Ana cecilia Velloso
2. Onze Mil Virgens, Henrique Dias Cambraia
Location: 1. Rio Paranaiba, Cerrado Mineiro, Brazil
2. Santo Antonio do Amparo, Sul de Minas, Minas Gerais, Brazil
Cup Score: 85.5
Roasted quite dark it is suitable for any style of preparation.
Cupping notes: heavy body, chocolate and berry, juicy and sweet
Let us give you some more information on the decaffeination process used for the specialty top coffees. It is quite fascinating.
Sparkling water (CO2) decaffeination process:
This process was discovered by Kurt Zosel at Max Planck Institute in 1988. Natural carbon dioxide ( which comes from prehistoric underground lakes) is combined with water to create 'sub-critical' conditions which creates a highly solvent substance for caffeine in the coffee. It is gentle, natural and organically certified process and good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.