Fazenda do Salto Natural Yellow Bourbon Washed It's then applied to perfectly

It's then applied to perfectly ripe coffee cherries and allowed to grow for an additional 4 days under aerobic conditions

cherry is sorted

relieving the farmers of post-harvest processing costs

The beans are then left with their mucilage to further ferment aerobically over 56hrs

Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 6 day anaerobic fermentation in sealed containers

Fazenda do Salto Natural Yellow Bourbon Washed It's then applied to perfectlyOtvio 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. Otvio 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