Fazenda Bioma - Brazil - Natural - Decaf
A wonderfully rich and sweet decaf from this years Brazilian Cup of Excellence winners, Bioma Cafe! Their anaerobic natural Arara took 1st Place in the Experimental category with an insane score of 93.14. We came across one of their bulk lots through our friends at Sucafina, which has been decaffeinated with our favourite EA method. It makes for an excellent decaf option, expect a 'classic' profile of chocolatey-nuts, with a smooth, pleasant mouthfeel. We have notes of hazelnut, chocolate, and brown sugar.
Info
Farm
Café Bioma is the creation of Flávio Márcio and Marcelo Nogueira, two agribusiness entrepreneurs who grew up in families of rural producers and are united by their mutual love for coffee cultivation.
Region
Minas Gerais is Brazils largest coffee growing region, producing up to 30 million bags per year.
Impact
Cafe Bioma have consistently ranked among the best in regional and national coffee contests since 2016 and even reaching world stages. Most notably, they achieved 1st place in this year’s Cup of Excellence in Experimental category.
Elevation
Fazenda Bioma sits at an altitude of 1,200 masl.
Variety
This lot is a mix of Arara, Paraíso and Catucaí.
Process
The coffee beans are moistened with water and EA (ethyl acetate) is circulated throughout and fermented until the desired caffeine level is reached
Sustainable Agriculture
Fazenda Bioma focuses on two key pillars: producing top-quality coffee and implementing sustainable agricultural practices.
At Fazenda Bioma, cover crops are planted between coffee rows to protect and enrich the soil with organic matter. Flavio and Marcelo produce their own fertilizer using processing byproducts and other organic materials, reducing waste and improving soil health while combating global warming. To further support sustainability, they’ve introduced avocado cultivation to prevent erosion, retain essential nutrients, and diversify income streams, all while preserving 63% of their land as protected natural areas.
Decaf
The Sugarcane process of decaffeinating coffee has changed the perception of decaf coffee within the specialty coffee industry.
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). The EA process, or Sugarcane Process, is relatively simple: the coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the seed and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
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