Fazenda do Salto in Sul de Minas, Brazil

Variety: Arara
Process: Volcano Method, Extended Fermentation 72h

The fermentation includes up to 72h using the volcano method. This technique involves arranging the coffee beans into a structure resembling a volcano, which is adjusted throughout the day into a mandala shape until midday, then returned to the original formation. This method promotes a uniform and slower drying process, preserving sensory characteristics like acidity, sweetness, and aroma. Afterwards, the beans dry for 15–20 days on a patio.

Variety: Yellow Catucai 
Process: Volcano Method, Extended Fermentation 48h

The fermentation includes up to 48h using the volcano method. This technique involves arranging the coffee beans into a structure resembling a volcano, which is adjusted throughout the day into a mandala shape until midday, then returned to the original formation. This method promotes a uniform and slower drying process, preserving sensory characteristics like acidity, sweetness, and aroma. Afterwards, the beans dry for 15–20 days on a patio.

Variety: Yellow Bourbon
Process: Extended Fermentation Natural

For this coffee, fermentation takes place over 48 hours in “big bags.” These large sacks, made of robust materials like polypropylene (PP) and synthetic fibers, are designed to withstand significant weight and transport conditions. With capacities ranging from 500 to 1,000 kg or more, big bags are ideal for large-scale operations. Today, many producers, including Otávio, use them for fermenting coffee, as they offer ample space to process larger quantities without compromising quality. This versatility makes big bags a valuable tool in the coffee production chain. After fermentation, the coffee is dried on a patio for 15-20 days.