Brazil Sul De Minas

Whole Bean Coffee

Brazil, Sul De Minas

Process: Natural

Elevation: 1,080 - 1,140 MASL

We taste: brown sugar, caramel, chocolate

Dr. Fabio Araujo Reis, owner at Fazenda do Salto, works with his two sons and daughter to run their family farm in the Sul de Minas region of Brazil. Andre and Juca, Fabio's sons, work with 35 employees, many of whom grew up near the farm and later chose to return to Fazenda do Salto after finishing school. Here, coffee is harvested mechanically and dried on 8 rotational machines and 8 static layer dryers, which  maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre- fermentation. Cold air is utilized to dry the cherries for four days before switching to warm air for three additional days until moisture content reaches 15 percent.