Brazil - Octavio Reis, Fazenda Do Salto - 36hr Anaerobic

Origin: Brazil
Region: Carmo Da Cachoeria
Farm/Farmer: Fazenda Do Salto/Octavio Reis
Farm Size/Elevation: 800 Hectares, 950-1230 MASL
Processing Facility: At Farm
Varietal: Arara
Processing Method: 36hr Washed Anaerobic
Tasting Notes: Black Cherry, Red Apple, Honey

Octavio Ries is a fifth generation coffee farmer producing top quality coffee on the same farm that his family has been producing on for 100 years. In the last century our coffee knowledge has changed drastically. Octavio's coffee is an example of the culminating traditions and methods that make up the foundation, blending with the modern processing style, science, and control that has elevated coffee so much. He uses a combination of tradition and technology for his coffee processing by using a wet mill to remove the outer layers before using an anaerobic environment and controlling the PH and temperature throughout the fermentation. By being open to variations from the traditional ways of doing things he creates amazing coffee, and this is one we are excited to present to you.

The usual method of processing in Brazil is the washed process, which uses a wet mill for quick removal of the coffee cherries skin and much of the fruit material (mucilage) shortly after picking. This creates more clarity and uniformity in the coffee profiles across the large amount of coffee that a farm in Brazil might produce, while speeding the processing up. For this coffee, Octavio used the wet mill to remove the same outer layers before the coffee went into a static box dryer with no air for 36 hours. Once the fermentation period was complete, cold air was introduced for 24 hours before stepping the air temp up to 25C (77F) for an additional four days. To complete the drying the air temp was raised one more time to 30C (86F) until the coffee reached 11.5% moisture. After drying, the coffee is rested (in the parchment) for 3 days before the green coffee goes through a final milling and sorting process.

Presta has two coffees from Octavio Reis (Fazenda Do Salto) this year, this one which keeps the anaerobic fermentation to a relatively short 36 hours, and a smaller sister lot, that has a fermentation time twice as long and utilizes a different drying method. Keep your eyes open for our release of the Brazil - Octavio Reis, Fazenda Do Salto - 72hr Anaerobic. Like always we are excited to learn something new about ourselves as we taste these two coffees with such distinct differences in processing while being the same varietal, origin, and farm. Honey and apples with classic red fruit (cherry) presented as the dominating notes in this interesting coffee from Brazil. $19/12oz $95/5lb