Farmed by the Andrade family since 1901, Fazenda Capim Branco is located in Cerrado Mineiro in the north of Minas Gerais state, Brazil. Growing predominantly Yellow Catuaí at an altitude of 1,100m, of which this lot is made of entirely, the coffee is processed naturally and patio dried before being sent for CO2 decaffeination.

This type of decaffeination sees the green coffee moistened with water and put into a vessel with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean whilst leaving the cells intact. 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, CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until reaching the original moisture content.