Ricardo Tavares - Brazil, SWP Decaf
Region: Oeste Baiano
Altitude: 767 masl
Process: Washed; Swiss Water Decaf
Varietal: Arara, Yellow Catuai
We taste: Roasted Hazelnut, Candied Citrus, Caramel
Ricardo Tavares & Finca Mimoso
Following his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo’s father began in the roasted coffee business, delivering products to meet the demands of Brazil’s domestic coffee consumption. Ricardo began his own story in the world of coffee business at age 19, when he accompanied his father on a trip to northern Brazil. After returning from the rolling hills of coffee trees, Ricardo decided not to continue his career as an economist and, instead, dedicate himself entirely to the purchase and sale of coffee beans in the interior of Minas Gerais.
Fazenda Mimoso is located in the municipality of Barreiras, Bahia, in the Oeste Baiano growing region. The property stretches more than 3700 hectares, including 1150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
This is our first decaf and we’re excited to share it with you. When hot, it has a heavy, sweet, nutty aroma and on first sip, the hazelnut really shines. As it cools, the mouthfeel becomes more creamy with soft notes of dried citrus and a caramel sweetness. It reminds us a little of the nuts and oranges found in a stocking on Christmas morning. When cool, it is sweet with a wonderful citrusy note lingering at the finish. Overall, it’s a perfect way to enjoy a cup of coffee without getting “buzzed”.
Region: Oeste Baiano
Altitude: 767 masl
Process: Washed; Swiss Water Decaf
Varietal: Arara, Yellow Catuai
We taste: Roasted Hazelnut, Candied Citrus, Caramel
Ricardo Tavares & Finca Mimoso
Following his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo’s father began in the roasted coffee business, delivering products to meet the demands of Brazil’s domestic coffee consumption. Ricardo began his own story in the world of coffee business at age 19, when he accompanied his father on a trip to northern Brazil. After returning from the rolling hills of coffee trees, Ricardo decided not to continue his career as an economist and, instead, dedicate himself entirely to the purchase and sale of coffee beans in the interior of Minas Gerais.
Fazenda Mimoso is located in the municipality of Barreiras, Bahia, in the Oeste Baiano growing region. The property stretches more than 3700 hectares, including 1150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
This is our first decaf and we’re excited to share it with you. When hot, it has a heavy, sweet, nutty aroma and on first sip, the hazelnut really shines. As it cools, the mouthfeel becomes more creamy with soft notes of dried citrus and a caramel sweetness. It reminds us a little of the nuts and oranges found in a stocking on Christmas morning. When cool, it is sweet with a wonderful citrusy note lingering at the finish. Overall, it’s a perfect way to enjoy a cup of coffee without getting “buzzed”.
Region: Oeste Baiano
Altitude: 767 masl
Process: Washed; Swiss Water Decaf
Varietal: Arara, Yellow Catuai
We taste: Roasted Hazelnut, Candied Citrus, Caramel
Ricardo Tavares & Finca Mimoso
Following his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo’s father began in the roasted coffee business, delivering products to meet the demands of Brazil’s domestic coffee consumption. Ricardo began his own story in the world of coffee business at age 19, when he accompanied his father on a trip to northern Brazil. After returning from the rolling hills of coffee trees, Ricardo decided not to continue his career as an economist and, instead, dedicate himself entirely to the purchase and sale of coffee beans in the interior of Minas Gerais.
Fazenda Mimoso is located in the municipality of Barreiras, Bahia, in the Oeste Baiano growing region. The property stretches more than 3700 hectares, including 1150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
This is our first decaf and we’re excited to share it with you. When hot, it has a heavy, sweet, nutty aroma and on first sip, the hazelnut really shines. As it cools, the mouthfeel becomes more creamy with soft notes of dried citrus and a caramel sweetness. It reminds us a little of the nuts and oranges found in a stocking on Christmas morning. When cool, it is sweet with a wonderful citrusy note lingering at the finish. Overall, it’s a perfect way to enjoy a cup of coffee without getting “buzzed”.