Fazenda Salto, Brazil | Natural

Fazenda Salto has been in the Reis family for 38 years, with coffee playing an integral role in their lives. Dr. Fabio Reis, originally trained and working as a doctor, has always been connected to coffee since childhood. Today, Fazenda Salto is an 800-hectare farm managed by Fabio and his sons, André and Juca, who are committed to producing high-quality coffee by striving for excellence. Sustainability, environmental care, and social responsibility are at the heart of their practices. Embracing the specialty coffee movement, they have invested in modern technology, including static drying boxes and raised beds, to enhance quality. The farm is meticulously mapped, with specific parcels allocated for different processes to achieve the best cup profile.

This natural Yellow Bourbon lot was carefully machine-harvested and sorted by density and ripeness, selecting only perfectly ripe cherries. The coffee was then dried on raised African beds for 28 days, turned regularly to reach 11.35% moisture. After drying, the beans were rested in wooden silos for 10 days before being milled, bagged, and sent to the cooperative for export.