Brazil - Alta Mogiana Decaffeinated - True Coffee Company

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Brazil - Alta Mogiana Decaffeinated

Tasting Notes:Balanced and pleasantly bittersweet with notes of walnut, cacao nibs, and clementine. 

Category: Regional Specialty Decaffeinated
Coffee Type:Arabica  (Varieties: Catuai, Mundo Novo, Icatu, Bourbon)
Process: Natural, Sun Dried
Decaffeination: Swiss Water® Process  (chemical free)
Net Wt.: 12oz


Country: Brazil
Region:Alta Mogiana
Community: Mogiana, São Paulo
Harvest Season: May – August
Altitude: 900-1100 M (2925-3575 ft)

About Brazil Alta Mogiana Swiss Water Decaf
This coffee is carefully blended for sweetness and flavor consistency throughout the year.  Farms in this region are located in northern São Paulo along the Minas Gerais border at altitudes ranging from 900 to 1100 meters above sea level. Dense planting and mechanical picking is typically used to increase yields and increase labor efficiency, which means higher wages and better farm profitability. Once harvested, the coffee is dried in the sun with the cherry on (called "Natural" processing), which develops more body and sweetness in the final product.

About Specialty Coffees
These are high-quality specialty coffees sourced in small lots from sources in selected regions.  They may be single-origin or may be blended from multiple origins in the region to achieve specific flavor profiles.  These coffees are selected based on flavor profiles, harvest quality, season, and region. 

About the Swiss Water® Decaffeination Process
Our coffees are decaffeinated using the Swiss Water method.Once this coffee has been picked, dried, and milled, it is shipped directly from the origin to the Swiss Water decaffeination plant in British Colombia, Canada. Swiss Water uses an all natural, chemical-free technique for removing caffeine. The unroasted green coffee beans are soaked in water for several hours and the water is recirculated through custom carbon filters which capture 99.9% of the caffeine. The solution is then dried and the beans reabsorb the solution preserving the unique characteristics of the coffee, but without the caffeine. This method is more time-consuming and expensive than the more common and cheaper chemical methods but produces a superior, chemical-free decaffeinated coffee.