Brasil – Matador descafeinado

Brazil has been the world's largest producer of specialty coffee for more than 150 years: about a third of the coffee consumed worldwide comes from its lands. Regions such as Cerrado Mineiro, Sul de Minas, Alta Mogiana, and Montanhas do Espírito Santo offer altitudes, soils, and microclimates that go far beyond the classic nutty and chocolatey profile associated with the country.

For decades, Brazilian specialty coffee was geared toward volume and convenience. Today, a new generation of coffee growers—and family exporters like the one producing Matador—work with selected varieties, controlled fermentations, and real traceability, with an explicit commitment to quality, innovation, and sustainability. Decaf is also growing strongly as part of this shift: what was once the poor relation of the coffee bar, processed with solvents and over-roasted, is now its own category, with differentiated pricing and growing demand in Europe and North America. Producers no longer set aside rejects for decaffeination, but rather lots that deserve to retain their identity.

Matador is decaffeinated using a CO₂ process, a technique that preserves the beans as much as possible. Under controlled pressure and temperature conditions, carbon dioxide acts as a selective solvent: it captures the caffeine without carrying away the compounds responsible for aroma and flavor. The CO₂ is then recovered and reused, making this one of the cleanest and most efficient methods available.

The key difference lies in what is not lost. Compared with more aggressive methods, CO₂ preserves the oils, sugars, and aromatic structure of the original coffee, so the cup retains its complete sensory profile. The result: a decaf that tastes like specialty coffee, not like coffee that’s missing something.

Matador offers a broad range of descriptors and a wealth of aromas and flavors: dark caramel, hazelnut cream, raspberry, peach, nectarine, loquat, dried apricot, grapefruit, and vanilla.

Together, they create a sweet, indulgent profile, supported by ripe fruit and a citrusy finish that adds freshness. Hazelnut cream and dark caramel form the foundation; raspberry, peach, and nectarine add juiciness; dried apricot and loquat bring notes of candied fruit, while grapefruit adds a bright citrus spark. Vanilla rounds it out and gives it a lingering finish.

We recommend several brewing methods and what you can expect from each:

Tip: Decaf tends to extract a little faster. Use a slightly coarser grind and water at 90–92 °C to avoid bitterness and preserve sweetness. A perfect cup any time of day, without giving up flavor.

If you're looking for a highly complex coffee and a sensory adventure in every sip, be sure to explore the fascinating Honey coffees and discover the diversity of flavors they can delight your palate with.

It's an ideal coffee to enjoy black, with milk, or even as a filter coffee if you like sweet coffees with little acidity.