Roast: Medium
Origin: Brazil
Process: Natural
Body: Light
Flavor: Milk Chocolate, Raisin, Roasted Peanuts
Brazil Salmo Plus Natural
Salmo Plus Natural coffee from Brazil is a Genuine Origin crowd favorite and easily our most versatile coffee. Salmo offers coffee roasters a classic Brazil cup profile, with notes of milk chocolate, golden raisin, and roasted peanuts that will leave drinkers with the impression of a Reese’s peanut butter cup in the mug. Coupled with a gentle but balanced acidity and a light body, Salmo meets all the expectations of a delicious Brazilian coffee.
Salmo is a blend of Cerrado region coffees, purchased at farm gate from a select group of producers. The coffee was then processed and prepared for export by Volcafe Santos, our sister company in Brazil, at their facility in Varginha, Minas Gerais.
Brazil Cerrado Green Coffee Beans
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.
Brazilian Coffee Varieties
Brazil’s most common varieties of Arabica coffee are Bourbon, Caturra, Catuaí, Mundo Novo, and Acaiá. In this coffee, you’ll mostly find Mundo Novo and Red and Yellow Catuaí, with some Catucai, Bourbon, Icatu, Topazio, Rubi, and Acaiá in smaller amounts. Many of the new coffee varieties that are grown in Brazil are the result of the Instituto Agronômico (IAC). The IAC has been exploring hybridization in hopes of developing rust-resistant and higher yield coffee plants.
Natural Process Unroasted Coffee Beans
It’s always sunny in Cerrado. Brazil maximizes the ample sunlight and leverages the natural process to manage vast quantities of harvested cherries every day. The pre-drying process occurs under the sun for 2 to 7 days (farmers favor full sun-dried coffee processing whenever possible) and can be finalized in mechanical driers. After 30 days of resting in wooden boxes to homogenize the beans, the coffee is then prepped for export.
Brazil Coffee Quality Grading
This coffee is NY 2/3 grade, which is a New York grading standard. The designation assures that there are no more than 8-12 visible defects in a 300-gram sample. This small number of defects should ensure little to no impact on the cup quality and flavor. The acronym, SSFC stands for Strictly Soft Fine Cup. This designation is reserved for coffees with a clean cup that are free from off or hard flavors.
Brazilian Coffee
It’s hard to summarize a coffee origin like Brazil. The USDA forecasts Brazilian coffee production to be ~66.4 million 60-kg bags for the 23/24 coffee crop year. This staggering volume ensures that 1 in 3 cups of coffee are from Brazil.
Since the 1800s, Brazil coffee has dominated the coffee trade. Brazil has been a top producer of both Arabica and Robusta coffee, with an immense range of flavor profiles and processing methods.
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