Additional Information
Great decaf should never be an afterthought. Sourced from the mountainous terrain of São Paulo, Brazil, this exceptional single-origin lot from Fazenda Recreio delivers a beautifully complex and rich cup that stands shoulder-to-shoulder with any caffeinated speciality coffee.
By combining a meticulous natural process with the gentle EA (Ethyl Acetate) decaffeination method, this coffee retains its entire vibrant flavour profile. Whether you are brewing a smooth filter or pulling a rich, chocolatey espresso, this roast sings with notes of sweet raisin, milk chocolate, and berry.
The Farm: A Dedication to Community
Due to the stunning, steep topography of the region, all farming activities at Fazenda Recreio are carried out entirely by hand. But the farm is much more than just a place of work; it is a thriving, deeply supported community.
Equipped with 68 houses, the estate provides all the necessary amenities for the comfort and wellbeing of its dedicated workforce. Promoting both sports and culture, the farm features a football pitch, a church, and a dedicated health post. With approximately 40 permanent employees and an additional 60 seasonal workers hired for the harvest, Fazenda Recreio ensures that every single person who contributes to the coffee is taken care of.
Environmental Stewardship & Education
The owners' commitment to the natural environment is absolutely paramount. The farm features an extensive area of environmental interest, protecting native forests and nurturing a rich variety of local flora and fauna.
- Conservation in Action: A dedicated programme for the recovery of numerous local springs and riverbanks is currently underway.
- Community Education: Environmental conservation classes and sustainability concepts are actively taught to both the employees and their families, ensuring that the land is protected for generations to come.
Meticulous Harvesting & Processing
Every single coffee produced at Fazenda Recreio is 100% traceable from the moment of harvest to the final loading.
- Hand-Harvested: Beginning in mid-May, the cherries are carefully harvested by hand onto fabric sheets, ensuring only fruits with the highest level of ripeness are collected.
- Controlled Drying: For this natural process lot, the harvested coffee is washed, carefully sorted, and spread out on patios with its husk intact—all on the same day to prevent any unwanted fermentation.
- Precision Moisture Control: The coffee remains on the patio until it reaches an average moisture content of 20%, after which it is moved to a mechanical dryer.
- The Resting Period: Once the coffee reaches a stable 11% moisture, it is sent to storage bins to "rest" and homogenise for a minimum of 15 days before undergoing the EA decaffeination process.
The result of this incredible dedication to community, environment, and post-harvest processing is a stunning, guilt-free decaf that you can enjoy at absolutely any time of day.
