About Smallholder producers of Brazil

Smallholders around Serra Negra, the “Black Mountain Range,” have combined their lots to create this coffee with a classic Brazilian profile featuring chocolate and nuts. After harvesting, the beans are processed at a mill in Pocos de Caldas which boasts state-of[-the-art machinery and facilities. The Serra Negra trademark name has represented the area for almost 20 years ago, and typically scores in the mid-high 80’s on cupping tables.

Once milled, the coffee is sent to Mexico’s Descamex plant to undergo the decaffeination process. Here pure water from the volcanic Pico De Orizaba mountain is used to extract the caffeine. Next, the water is passed through special filters to remove the caffeine, leaving the flavors behind so that beans retain most of their natural flavors. They are then dried, readied for export, and sent on their way to coffee lovers worldwide.