Brazil Mantiqueira Collective Decaf Nº 383

This coffee comes from a group of small producers farming close together in the Serra da Mantiqueira mountains of southern Minas Gerais, Brazil. Sitting between 900 and 1,500 metres above sea level, their farms benefit from cooler temperatures and nutrient-rich red volcanic soils, helping to produce coffees with plenty of complexity and character.

This blend was created by our importing partners, Nordic Approach, as a way of buying coffee from these producers that works for everyone involved. Farmers in the Mantiqueira Collective run their own farms and contribute lots scoring 84 points or higher. By joining the blend, they can earn more than they would selling through the local cooperative, while gaining access to a more stable market.

For small producers, consistency can be a challenge. A great harvest might make finding a buyer relatively easy, but a difficult season can mean losing a long-term customer who needs to source quality coffee elsewhere. Being part of a collective helps reduce that risk. As long as their coffee meets the quality requirements, farmers know there will be a buyer – and a tougher year doesn't prevent them from contributing again the following season. Nordic Approach has worked in this region for several years, and this blend helps extend the benefits of its speciality coffee programme to even more small producers.

Most producers here use the natural processing method. Because of the steep, mountainous terrain, coffee cherries are carefully hand-picked rather than mechanically harvested, as is more common in Brazil's flatter growing regions. After sorting, the cherries are dried on patios before being hulled and milled.

Natural processing typically creates the perception of a sweeter coffee. During fermentation, naturally occurring microbes produce compounds called esters, which are absorbed by the seed. These survive roasting and contribute to the aromas developed during caramelisation, helping enhance the coffee's perceived sweetness.

Finally, the coffee is decaffeinated using the Sugarcane, or Ethyl Acetate (E.A.), process. The green coffee is steamed to open its pores, then washed in a solution containing ethyl acetate to gently remove the caffeine. Once around 97% has been extracted, the beans are steamed again to remove any remaining traces of the solution, then dried and prepared for export.