Los Patios Meets Brazil: Yeast Fermentation at Fazenda do Salto

The Tropical Coffee project, which originated in Huila, Colombia, is part of our larger “Productores del Futuro” initiative. The project empowers farmers to experiment with fermentation techniques to create distinct fruity and tropical profiles. At Fazenda do Salto, we adapted these methods to the Red Catucai variety, a local cultivar, to bring out its full potential.

This lot begins with cherries harvested at peak ripeness, which are then sorted and de-pulped. The cherries, with mucilage intact, are placed in bioreactors for fermentation. In these controlled environments, factors like temperature, pH, and mucilage quality are meticulously monitored. The yeast interacts with the mucilage, resulting in the development of complex flavor compounds that enhance the coffee’s fruity and tropical notes.

Once fermentation is complete, the beans are carefully dried with constant rotation at Fazenda do Salto, ensuring even moisture levels between 9.5% to 11.3%. After drying, the beans are stabilized for 15 days before milling to ensure consistency and quality.

This lot represents the perfect blend of Colombia’s innovative processing methods and Brazil’s deep coffee-growing tradition, resulting in a clean, complex, and well-balanced cup that showcases the best of both worlds.