Brazil Salmo is one of the most exquisite natural processed coffees we’ve tasted from Brazil. It comes from the Cerrado region, a newer area in Brazil’s vast history of coffee growing, inspiring innovation in advanced farming processes. It’s always sunny in Cerrado, and farmers utilize this by pre-drying the coffee for 2-7 days, then finishing in mechanical dryers. After resting for 30 days in wooden boxes to homogenize the beans, we receive the coffee directly at our roastery and roast it just under a medium roast to bring out delicious flavors reminiscent of Reese’s peanut butter cup, golden raisin, and graham crackers. There is almost no acidity, making this coffee very versatile across all brewing methods. We particularly enjoy it as a luxurious espresso.

Flavor Profile

A delicious versatile cup. We taste flavors reminiscent of Reese's peanut butter cup, graham crackers, and golden raisin.

• Light to medium roast
• Very low acidity
• Balanced body
• Great for all brewing methods, especially espresso

Origin Info

As the biggest coffee-producing country in the world, Brazil has had a long history of success in optimizing best practices in the industry. While Cerrado is a relatively newer region to join the ranks of Brazil’s success, it’s pillars of well-defined seasons, abundant sunlight, advanced farming, and entrepreneurial spirit forged a foundation for coffee to thrive.

Cerrado is located northwest of Minas Gerais state and is one of the most biodiverse and complex regions that is home to roughly 5% of all species on Earth. The topography is relatively flat to slightly wavy, with altitudes varying from 900 to 1250masl. Across 55 municipalities, medium-to-large-sized farms dot the area and can span anywhere between a few hundred acres to massive estates.

• Origins: Cerrado, Brazil
• Elevation: 1200m
• Process: Natural
• Varietals: Mundo Novo, Catuai Red and Yellow, Topazio, Catucai, Acaia