About the FARM:

Fazenda do Salto sits in Carmo da Cachoeira in the Sul de Minas region at 1,230 meters elevation — one of the higher elevation farms in the region, and it shows in the cup. The farm is managed by Otávio Reis alongside his family, who have built a program around the balance of tradition and innovation, with sustainability woven into every stage of production. The Reis family takes their land stewardship seriously — conservation areas exceeding legal requirements, utilizing renewable energy, CO2 neutralization, and protection of natural springs. Salto is Rainforest Alliance and Fair Trade certified.

About THE PROCESSING + Fermentation METHOD:

This Brazilian coffee is an Anaerobic Natural. Let’s break that down:

• Anaerobic Fermentation: Once the coffee cherries have been harvested, sorted and dried—they are placed in airtight, steel tanks to ferment. Once the coffee enters the steel chamber, it’s kept here anywhere between 40-60 hours, with the intent to remove all oxygen from its tank. For this Brazilian coffee, however, the anaerobic fermentation process went for 72 hours. When oxygen is introduced to a coffee, it can age the coffee, speeding up the fermentation timeline. Conversely, when oxygen is removed, the coffee is allowed to ferment slowly. It’s given space and time to develop a more complex flavor profile, resulting in a punchy explosion of fruity flavors. Though in order to remove the oxygen from these massive steel tanks, something new must be introduced. This something else is Co2, and when pumped into the tanks, it presses the oxygen up and out.

• Natural Process: Coffee is traditionally processed in three ways: washed, natural, and honey. Most specialty coffees are processed using the ‘washed’ method as it fully removes the bean (seed) from the coffee cherry which allows no additional sugars or flavors to be imparted on the bean in the drying phase - this helps produce a ‘clean’ cup and allows the consumer to only taste the varietal and the growing region and it’s conditions (soil, nutrients, climate, etc). The Natural process (also known as ‘dry process’) is a processing method where the coffee cherries are left in tact and set to dry in the sun - allowing the natural sugars and fruity flavors of the coffee cherry to soak into the bean. This helps produce noticeably fruity or “pulpy” flavors, usually described as “winey” - but it can also have strong nutty or chocolate characteristics, and usually has a heavier or more viscous body compared to a washed coffee.

Tasting Notes:

We’ve primarily enjoyed these top shelf beans as a pour over and recommend a tighter, or finer, grind on your beans than you may be accustomed to using. We get delicious notes of grape juice and cherry jolly rancher and faint cacao nib accompanied by a sweet, thick body.

Please Note:

This coffee is a premium offering and, as a result, comes in a 8 ounce bag. Due to it’s limited availability we cannot offer it in a larger bag size.