Decaf – Onze Mil Campo Alegres

Rounded and sweet with flavours of chocolate biscuits and pistachio nuts, full body and low in acidity with a long aftertaste.  

Roast level: medium roast.

Decaf – Campo Alegre is very delicious in every kind of coffee method.


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  • Country: Brazil
  • Region: Cerrado Mineiro and Sul de Minas (Minas Gerais).
  • Town: Rio Paranáiba and Santa Antônio do Amparo.
  • Farm: Onze Mil Campo Alegres
  • Owner: Ana Cecilia Velloso and Henrique Dias Cambraia.
  • Processing: Natural, CO2 decaffeination.
  • Altitude: 950 to 1,200 metres above sea level.
  • Varietal: Red and yellow Catuai.

This decaffeinated lot is a mix of two natural estate lots, both from Brazil. These lots are Onze Mil Virgens and Campo Alegre, thus the name of this coffee is ‘Onze Mil Campo Alegres’. 

Onze Mil Virgens has been in Ana Cecilia Velloso’s family for four generations. Although she is an architect by training, her relationship with coffee started at birth. The family has long been acknowledged for its quality in coffee production, but the reputation didn’t immediately correlate to commercial recognition. Ana’s direct involvement with the farm started in 2013, and since then she and her brother, Lucio Velloso (who has worked on the farm since 1998), have followed in their ancestors’ pioneering footsteps. 

Another lot comes from the cool green hills of Sul de Minas, which provide ideal conditions for coffee growing, and produce some of Brazil’s finest beans. The region is known locally as ‘Vertentes’, because it forms a border between two very important basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast). It is here that we find Campo Alegre (Happy Field), one of the three ‘production plots’ (or sub-farms) of Fazenda Samambaia.

Natural liquid carbon dioxide coffee decaffeination process: 

One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine. In this process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure (relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.