Brazil has been the world’s largest specialty coffee producer for over 150 years: roughly a third of the coffee consumed on the planet is born on its soil. Regions such as Cerrado Mineiro, Sul de Minas, Alta Mogiana or Montanhas do Espírito Santo offer altitudes, soils, and microclimates that go far beyond the classic nut-and-chocolate profile the country is known for.

For decades, Brazilian specialty coffee was grown for volume and commodity. Today a new generation of coffee growers —and family exporters such as the one behind Matador— works with selected varieties, controlled fermentations and genuine traceability, with an explicit commitment to quality, innovation and sustainability. And within that shift, decaf is growing strongly: what used to be the poor relative of the bar, processed with solvents and over-roasted, is now a line of its own with a differentiated price and growing demand in Europe and North America. Producers no longer set aside discards for decaffeination, but lots that deserve to keep their identity.

Matador is decaffeinated using a CO₂ process, a technique that respects the bean as much as possible. Under controlled pressure and temperature, carbon dioxide acts as a selective solvent: it captures the caffeine without dragging away the compounds responsible for aroma and flavor. Afterwards, the CO₂ is recovered and reused, which makes it 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 coffee’s oils, sugars, and aromatic structure, so the cup keeps its full sensory profile. The result: a specialty decaf coffee that tastes like coffee, not like coffee that’s missing something.

Matador unfolds a broad descriptor wheel, with the subgroups chocolaty, nutty, berries and forest fruits, caramels, citrus, stone fruits and raisins.

Aroma and flavor: dark caramel, hazelnut cream, raspberry, peach, nectarine, loquat, dried apricot, grapefruit and vanilla.

The whole traces a sweet, indulgent profile, supported by ripe fruit and a citrus background that brings freshness. Hazelnut cream and dark caramel build the base; raspberry, peach and nectarine add juiciness; dried apricot and loquat bring candied-fruit nuances, and grapefruit closes with a citrus spark. Vanilla rounds it off and gives persistence.

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