Brazil is the largest producer of coffee in the world. With such diversity, the range of coffee that it produces is vast – from small holder farms to vast estates.
Soils, regional climate and temperatures make great growing conditions. The one element in the coffee growing puzzle that Brazil does miss is higher altitude, with comparatively lower altitudes (typically around 1000 M) delivering less complexity.
However, these coffees should not be overlooked! With their nutty, caramel and chocolate flavours and creamy body they bring some excellent qualities. As producers develop new techniques we are also beginning to enjoy new found sweetness, citrus and acidity from these coffees too.
SWISS WATER PROCESS
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.
