A knock-out decaffeinated coffee, so good you wouldn't know its decaf! Delicious notes of cocoa, biscuit and red apple make this a firm favourite with those dodging the highs of caffeine. And, as it's decaffeinated without solvents, you don't have to worry about any nasties reaching your cup.
The farm, Fazenda Progesso, is a relatively young coffee farm that lies at around 1,150 metres in the mountainous Chapada Diamantina region of Bahia, northern Brazil. The family business started life in 1984 and was given the name 'Progresso' to signify the family's concept and commitment to innovation and improvement in every working day.
To this end, the Borré family has invested heavily in developing Progresso’s coffee infrastructure. The farm has built its own processing facilities onsite, which produce washed, pulped natural and natural coffees.
The harvest usually runs from June until September, during which the first two passes are picked by hand. This particular lot from Progresso is a pulped natural process coffee - the ripe cherries are pulped and then dried in the sun on concrete patios for 24 hours with the sticky mucilage still attached. They are then being finished off in guardiola dryers until they reach the optimum humidity level. The beans are rested and stored in parchment until export.
Worker welfare is important to the family, while also contributing the wider community, including the construction of a school for childre in the village next to the farm.
Catuai, Catucai & Yellow Topiaz
SCA Quality Score