Brazil, Sul de Minas | Salto Estate

£11.90 Sale Save
SPECIALTY COFFEE 250g
Subscription

Adding to Cart Added to Cart

Static Box Dehydration is a process method that allows coffee growers to dry natural coffees more safely.

We can assure you that a deeply satisfying cup is here awaiting for you. Enjoy it!

Country: Brazil
Region: Sul de Minas
Farm: Salto Estate
Elevation: 1230 m.a.s.l.
Terroir: Mild annual temperature of around 22 degrees C. 
Varietals: Icatu
Process: Static Box Dehydration 

Sweet, milk chocolate, hints of red fruits, magic like acidity, long aftertaste.

Experience the notes of milk chocolate, balanced with hints of red fruits. This symphony of flavours creates a profile that is both indulgent and refined, making every sip a moment of pure pleasure.

The underlying sweetness is enhanced by a malic-like acidity, imparting a delicate brightness that adds depth to the overall taste.

Fazenda Salto has been a family of coffee producers for many generations, Dr Fabio who is now retired from the medical profession is head of the family. His two sons Andre & Juca oversee the running of the farm. The farm has a staff of 35 employees many of which live and grew up on the farm and go on to work there when they have finished school. The farm also has a small roastery which is run by Anita the daughter of Dr Fabio.

The coffee is harvested mechanically during the harvest and it is only the young new fresh plants that must be harvested manually not to damage the trees. The farm is well equipped large patios, 8 rotational driers and 8 static boxes. In line with Brazilian law 20% of the farm is protected to help maintain the natural environment.

Once this Icatu is harvested it is then placed in static boxes where the coffee is dried with a combination of cold and warm air. The coffee is initially left in these boxes for 12 hours as a pre-fermentation with no airflow after this cold air is then blown through the cherry for 4 days. After this it is then switched to warm air where the coffee is dried for a further 3 days to 15%. For the final drying phase, the coffee is switched every 12 hours between warm & cold air until it reaches 11% moisture.

For Espresso & Filter Coffee

Our processes and products become carbon neutral. Our emissions are balanced by an equivalent amount being removed from the atmosphere. Offsetting carbon emissions, in addition to avoidance and reduction, is an important step in holistic climate action.

Access Point locations are local businesses that offer a convenient alternative option to receive parcels. Enjoy Swift, Adaptable & Eco-Friendly Shipping. We also offer choices of door step delivery.

Bought together