{"id":10883,"date":"2026-09-30T16:30:35","date_gmt":"2026-09-30T14:30:35","guid":{"rendered":"https:\/\/camdencoffeeroasters.com\/?post_type=product&p=10883"},"modified":"2026-09-30T16:36:07","modified_gmt":"2026-09-30T14:36:07","slug":"brazil-matador-decaf","status":"publish","type":"product","link":"https:\/\/camdencoffeeroasters.com\/en\/producto\/brazil-matador-decaf\/","title":{"rendered":"Brazil – Mastador decaf"},"content":{"rendered":"
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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 Esp\u00edrito Santo offer altitudes, soils, and microclimates that go far beyond the classic nut-and-chocolate profile the country is known for.<\/p>\n

For decades, Brazilian specialty coffee was grown for volume and commodity. Today a new generation of coffee growers \u2014and family exporters such as the one behind Matador<\/strong>\u2014 works with selected varieties, controlled fermentations and genuine traceability, with an explicit commitment to quality, innovation and sustainability. And within that shift, decaf<\/strong> 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.<\/p>\n

Matador is decaffeinated using a CO\u2082<\/strong> 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 CO\u2082 is recovered and reused, which makes it one of the cleanest and most efficient methods available.<\/p>\n

The key difference lies in what is not<\/strong> lost. Compared with more aggressive methods, CO\u2082 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.<\/p>\n

Matador unfolds a broad descriptor wheel, with the subgroups chocolaty, nutty, berries and forest fruits, caramels, citrus, stone fruits and raisins<\/strong>.<\/p>\n

Aroma and flavor:<\/strong> dark caramel, hazelnut cream, raspberry, peach, nectarine, loquat, dried apricot, grapefruit and vanilla.<\/p>\n

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.<\/p>\n\n\n\n\n\n\n\n\n
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Method<\/p>\n<\/th>\n

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Why it works<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n

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Espresso<\/strong><\/p>\n<\/td>\n

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Dark caramel, hazelnut and vanilla shine in a shot with body, texture and a lingering aftertaste.<\/p>\n<\/td>\n<\/tr>\n

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Moka pot<\/strong><\/p>\n<\/td>\n

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Reinforces the indulgent sweetness and the candied-fruit notes of dried apricot and loquat.<\/p>\n<\/td>\n<\/tr>\n

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V60 \/ Chemex<\/strong><\/p>\n<\/td>\n

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Cleans up the profile and brings raspberry, peach and the citrus spark of grapefruit to the fore.<\/p>\n<\/td>\n<\/tr>\n

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Aeropress<\/strong><\/p>\n<\/td>\n

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Versatile and forgiving: enhances nectarine and vanilla without losing body.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tip:<\/strong> decaf tends to extract a little faster. Use a slightly coarser grind and water at 90-92 \u00b0C<\/strong> to avoid bitterness and keep the sweetness. A perfect cup at any time of day, without giving up flavor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Free shipping from 40\u20ac purchase<\/strong><\/p>\n

 <\/p>\n

SKU<\/strong>: N\/D<\/p>\n

CATEGORY<\/strong>: COFFEE<\/p>\n

 <\/p>\n

COUNTRY<\/strong>: Brazil<\/p>\n

REGION<\/strong>: Minas Gerais<\/p>\n

HEIGHT<\/strong>: 900 – 1.300 m.s.n.m<\/p>\n

VARIETY<\/strong>: Yellow Catuca\u00ed, Yellow Catua\u00ed, Topazio<\/p>\n

PROCESS<\/strong>: Honey<\/p>\n

 <\/p>\n","protected":false},"featured_media":10874,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[119],"product_tag":[],"class_list":{"0":"post-10883","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cafe-en","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-variable"},"yoast_head":"\nBrazil - Mastador decaf - Camden Coffee Roasters - Caf\u00e9 de Especialidad | Specialty Coffee Madrid %<\/title>\n<meta name=\"description\" content=\"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. 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