Owners – Wagner Ferrero
Altitude – 1,150 masl
Location – The Cerrado, Minas Gerais
Preparation – Pulped Natural
Varietal – Yellow Bourbon
Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 600 hectares. More than 100 hectares of the land are allocated for permanent natural forest reserves. The yellow bourbon cherries are picked and pulped and then immediately dried on African style raised beds for air drying. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.
The C02 process was first discovered in 1967 by a scientist called Kurt Zosel. In 1988, a German decaffeination company called developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The result is a coffee with fantastic sweetness and character throughout the cup – with notes of toasted malt and chocolate.