Fazenda do Salto Natural Yellow Bourbon

Otávio Reis is a fifth-generation farmer whose family has been in coffee production for 100 years. His 800ha farm, Fazenda do Salto, is located in Carmo da Cachoeira in Sul de Minas Brazil. Otávio grows many varieties including Yellow Catucai, Catuai, Bourbon, Robi, Icatu, Mundo Novo, Arara, Topazio, and Yellow Bourbon

For this lot, cherries were mechanically harvested and floated for density. Ripe and slightly over-ripe cherry is placed inside a static drying box. These 1m-deep boxes have a 15000ℓ capacity and a vented grill at the bottom that allows for air to circulate from below up through the drying coffee.

Cherry slowly dries over 11 days at 35ºC or until their moisture levels reach 11.6%. They are then removed from the boxes, left to rest for 26 days and dry to 11%. Finally, the coffee is milled and prepped for export.