Serra Negra

This lot is composed of coffees from various small farms in the South Minas region of Brazil, chosen for their sweet, acidic flavor and a rich, nutty body. These coffee seeds were then treated with an indirect “Mountain Water Decaffeination” process in which cold water is used to remove the caffeine, along with many flavor compounds from the coffee seeds.

This green coffee and water infusion is then separated from the seeds, treated with filters carefully targeted to remove the caffeine, then cycled back into the seeds to reinfuse the flavors.