DO SALTO

This coffee comes from Fazenda Do Salto in Carmo da Cachoeira, Sul de Minas, Brazil, produced by Otavio Reis at 1,150 meters altitude. It is a Yellow Bourbon variety processed using the natural method, where whole cherries ferment for 48 hours in big bags, then dry on patios for 15-20 days. The coffee has an SCA score of 87.5 and features notes of praline, blackberry jam, sweet lemon, orange, and chocolate with a soft rum finish. It has a round body and low acidity, offering bright, clean, and elegant characteristics suitable for both espresso and filter brewing.