Beyond Coffee
Beyond the Cup
Dr. Fabio Araujo Reis, owner of Fazenda do Salto, works with his two sons and daughter to run their family farm in Brazil’s Sul de Minis region. Andre and Juca, Fabio's sons, work with 35 employees, many of whom grew up near the farm and later chose to return to Fazenda do Salto after finishing school.
Here, coffee is harvested mechanically and dried on 8 rotational machines and 8 static layer dryers, which maintain constant airflow with a combination of cold and warm air. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for four days before switching to warm air for three additional days until the moisture content reaches 15 percent. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11 percent moisture.
