An elegant natural with a nutty body and soft stone fruit acidity.

This is an outstanding example of a natural Brazilian from the Reis family’s farm in Carmo Da Cachoeira, Sul De Minas.

It's the first time working with the Reis family and we look forward to growing our relationship over many harvests to come.

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Producers Notes

Fazenda Salto has been in the Reis family for 38 years. Dr Fabio Reis who trianed and worked as a Doctor has always had coffee as a thread in his life from when he was young and something that always called.

Fazenda Salto is an 800 Ha farm run by Fabio and his sons André and Juca. They are always striving to produce quality coffee by aiming at excellence. Fabio is always aware of the importance of sustainability, environmental and social issues as well on the farm. They have embraced the emergence of specialty coffee by investing in modern technology and practises.

They have installed at the farm new static drying boxes as well as building a stable of raised beds to produce high quality lots. They have mapped out the farm as well allocating different parcels to different processes always looking for the best result in the cup.

This natural lot was machine harvested and then separated by density and ripeness with ripe cherry being selected. From here the coffee was then taken to dry on the patios and truned turned regularly until 11.35 % moisture. Then the coffee is rested in wooden silos for 10 days before being milled and bagged and taken to the Cooperative.

Production Data

Producer - Fabio Araujo Reis

Region - Carmo Da Cachoeira, Sul De Minas

Altitude - 1230masl

Varietal - Topazio

Harvest - December 2021

Process - Natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.