Fazenda Salto has been a family of coffee producer for many generations, Dr Fabio who is now
retired from the medical profession is head of the family. His two sons Andre & Juca oversee
the running of the farm. The farm has a staff of 35 employees many of which live and grew up
on the farm and go on to work there when they have finished school. The farm also has a small
roastery which is run by Anita the daughter of Dr Fabio.
The coffee is harvested mechanically during the harvest and it is only the young new fresh
plants that must be harvested manually not to damage the trees. The farm is well equipped
large patios, 8 rotational driers and 8 static boxes. In line with Brazilian law 20% of the farm is
protected to help maintain the natural environment.
We have selected one lot from the static boxes this year. Once harvested the coffee is then
placed in static boxes where the coffee is dried with a combination of cold and warm air. The
coffee is initially left in these boxes for 12 hours as a pre-fermentation with no airflow after
this cold air is then blown through the cherry for 4 days. After this it is then switched to warm
air where the coffee is dried for a further 3 days to 15%. For the final drying phase, the coffee
is switched every 12 hours between warm & cold air until it reaches 11% moisture.
Region: Chapadas De Minas
Variety: Yellow Bourbon
Altitude: 1080-1140 MASL (Meters Above Sea Level)
Cane sugar, Bakers Chocolate, Balanced Caramel finish