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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 yellow bourbon 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 raised African beds for 28 days being 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.
Flavour Notes: Peach | Orange | Toffee & Chocolate body