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DECAF Sertao - Brazil
€12.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Taste: Dark chocolate, hazelnut (Espresso)
- Process: Natural - Carbonic Natural Decaffeination
- Variety: Red Bourbon
- Origin: Carmo de Minas, Brazil
- Importer: Interamerican Coffee
Harvest: 06-08.24
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For several years, the Sertao has been the espresso we serve in our cafés in Frankfurt. As a decaf, it also impresses with the familiar balance of nutty-chocolatey body, beautiful sweetness, and a pleasantly classic espresso profile. For this decaffeinated version, the same green coffee is decaffeinated particularly gently with natural carbonic acid. This preserves much of the character that makes Sertao so reliable for us. The Sertao Decaf works excellently as an espresso and also performs very well in milk drinks.
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For several years now, we have been thrilled by the green coffees grown by the Pereira family over generations in the Carmo de Minas region of Brazil. At an altitude of 1,100 m to 1,450 m and covering an area of 330 hectares, the coffee cherries for Sertao grow, which are harvested between June and August and then processed as Natural. For the decaf variant, the green coffee is then decaffeinated for us in Bremen using the Carbonic-Natural™ process, where natural carbonic acid gently removes the caffeine from the bean.
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Coffee on a mission
Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
