Brazil Salmo Natural Process
Ripe and raisin cherries (cherries left to dry on the tree) were mechanically harvested, sent to the washing station on the farm by tractors and were cleaned and separated by density (ripe to one side, raisin to the other). They were dried in the sun on cement patios, and then drying was completed in mechanical driers, to ensure a more even result. After drying, they rested in wooden boxes for 30-plus days before being hulled and then sent to a nearby warehouse.
An aroma of roasted hazelnut butter, is backed up by notes of dates and rich milk chocolate. Enjoy a velvety mouthfeel & mild acidity.
Like many traditional Brazil coffees, Salmo offers sweet nuttiness as a throughline. Roasted hazelnut butter is primary in the aroma, backed up by notes of date and rich milk chocolate. There’s also a subtle spice, like a floral pink peppercorn. Mouthfeel is crisp and velvety, and acidity is mild.