Brazil Salmo Natural

We roast our Brazil Salmo coffee dark and price it approach-ably for a great everyday start!

Tasting Notes for the Brazil Salmo

We roast our Brazil Salmo to mirror what traditional Brazilian coffee fans look for: sweet nuttiness. Look for roasted hazelnut butter as a primary in the aroma. Dancing behind that nuttiness, there’s a sweetness similar to that of dates and rich milk chocolate. But despite the relatively low price point, there’s more complexity to enjoy. We sense a subtle spice, like a delicate pink peppercorn.

You’ll feel a crisp mouthfeel with fairly low acidity.

About the Producers of These Brazil Salmo Beans

A cooperative of a dozen different farms come together for the beans that comprise our Brazil Salmo single origin coffee.

This coffee’s natural processing method means ripe and raisin cherries are collected. The processor then cleans and separates them by weight at washing stations. The pre-drying process occurs under the sun between 2 to 7 days or more (farmers favor full sun dried process whenever possible) and finalized in mechanical driers followed by 30 days of resting in wood boxes to homogenize the dry coffee.

The Cerrado Coffee Region of Brazil

Our Brazil Salmo coffee comes from a region of Brazil that’s relatively new to the java game called Cerrado. The area is located in the northwest of Minas Gerais state – just north of Rio de Janeiro. In terms of geography and topography, Cerrado is fascinating. It’s a large plateau where predominant topography is flat to slightly wavy. The altitude varies from 3000 to 4100 feet above sea level. While coffee is the one we celebrate the most, Cerrado is also one of the most biodiverse and complex regions on earth. The area is home to roughly 5% of all species on earth.

Cerrado enjoy well-defined seasons, abundant sunlight throughout the year, advanced farming techniques and entrepreneurial spirit that’s led to a bounty of great coffee.

When you order Sugarwood Brazil Salmo, you’re getting an awesome single origin that’s small-batch roasted in the foothill of the Smoky Mountains.