Description

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

Process: Natural

Variety: Yellow Bourbon

Altitude: 1080-1140 MASL (Meters Above Sea Level)

We taste:

Cane sugar, Bakers Chocolate, Balanced Caramel finish