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A brown paper coffee bag labeled Fountain Rock Coffee Roasters Mantiqueira #1 Decaf stands upright on a white background, with coffee beans and small stones arranged around the base.
A brown paper coffee bag labeled Fountain Rock Coffee Roasters Mantiqueira #1 Decaf stands upright on a white background, with coffee beans and small stones arranged around the base.
A purple graphic with white and black text reading 'ORIGIN BRAZIL MANTIQUEIRA MOUNTAINS' and 'TASTING NOTES PLUM RED BERRIES CARAMEL MILK CHOCOLATE'.
La Falda Decaf Speciality Coffee Lifestyle photo
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Tasting Notes

PLUM / RED BERRIES / CARAMEL / MILK CHOCOLATE

A natural process blend of coffees produced by quality-focused smallholders in the Mantiqueira mountains of south-eastern Brazil. Decaffeinated using the Sugarcane Process, this round and creamy coffee combines notes of plum, red berries, caramel and milk chocolate with a soft citrus finish. 

La Falda Seasonal Decaf - Speciality Coffee Roast Level

Coffee Origin

MANTIQUEIRA DECAF

MANTIQUEIRA MOUNTAINS

Produced by various smallholders
Caturra, Castillo & Colombia varieties
Altitude 1500-1750 MASL
Washed process
Sugarcane decaffeination process

COFFEE STORY - MANTIQUEIRA #1

The Mantiqueira Collective brings together quality-focused smallholder farmers whose farms are nestled among the mountains of southeastern Brazil. Each farmer manages their own farm and contributes coffee scoring 85 points or above, allowing them to earn higher prices and a more stable market than the local cooperative can offer. The coffees are typically processed as naturals and dried on patios, a method that encourages fermentation and contributes to the sweetness of the coffee. This careful processing brings out notes of plum, red berries, caramel and milk chocolate, with a round, creamy body and soft citrus finish.

DECAFFEINATION PROCESS

The coffee is decaffeinated using the Sugarcane Process. The green beans are steamed before being soaked in a sugarcane solution, which naturally includes ethyl acetate, which binds to and removes around 97% of the caffeine. The beans are then steamed again to remove any remaining traces of ethyl acetate, before being dried and prepared for export.