Farm: Fazenda Onze Mil Virgens
Varietal: Red Catuaí
Processing: Pulped Natural
Altitude: 1,160 metres above sea level
Owner: Ana Cecilia Velloso
Town / City: Rio Paranaiba
Region: Cerrado Mineiro
Overall: Milk chocolate, syrup, pear
Brazil: Onze Mil Campo Alegres – C02 - Brazil
‘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. Her great-grandfather, Miguel Veloso, was a pioneer in the Carmo do Paranaiba region. When he first established São Luiz Estate (of which Onze Mil Virgens is part) in 1969, the Cerrado Mineiro was agriculturally underdeveloped and there was no coffee to be found. Manoel Veloso dos Reis, Ana’s grandfather, was also a pioneer. He took over from his father, strengthened the family’s legacy, and founded the town’s first agricultural cooperative. He was also the first to implement drip irrigation and to work with pulped naturals in the region.
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. As fourth-generation farmers, they have had to balance traditional insight with the demands of today’s market. They set their sights on the specialty coffee market, but they realised the high natural quality of their coffee wasn’t going to be enough. Innovation (just as in their great-grandfather’s and grand-father’s days) was going to be the key to success.’
About Campo Alegre:
‘The cool, green hills of Sul de Minas 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. Currently, Samambaia is divided into 3 different production areas: Campo Alegre, Samambaia and Condomínio. All are situated in the same microregion and the distances between them are around 15 km each.
Campo Alegre occupies some of the higher points of Samambaia, lying between 950 and 1,150 metres above sea level. Coffee varieties planted on the plot include: Yellow Bourbon; Catiguá; Acaiá; Mundo Novo; Yellow Catucaí; Yellow and Red Catuaí; Topázio; Icatú; Rubi and Arara. This particular lot hailing from Campo Alegre is 100% Mundo Novo that has been processed using the Natural method. There is also a sizeable varietal garden on Campo Alegre where the farm grows 19 different Bourbon varieties. This garden is a project that has been undertaken in partnership with a well-known agricultural research institute in Brazil (in the Samambaia plot, a parallel project has established an additional 54 varieties coming from all parts of the world).'
Description of the CR3 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. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented 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 process can be described in detail as follows:
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.
The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:
• The compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high-grade coffees
• No health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water
• The extraction solvent is all-natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”)
• Certification as Organic and Kosher by the appropriate organisations/authorities
• A broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee that will satisfy even the most discriminating taste