Luiz and FLavia Saldanha studied Argonomy at one of the best BRazilian universities and began pursueing the dream of the late Dr. Paulo Cesar Saldanha Rodrigues. Following the motto "you can always do things better", the Saldanhas did just that by completely renewing its coffee plantation and investing into wet mill, drying, storage and dry mill to increase the level of quality oof their coffees. The husband and wife duo are both Q-graders and dream of extending their passion to the next generation.


This process was developed by Capricornio and Aida Batlle and is an excellent example of how processing methods can influence cup quality.

First the coffees are harvested at peak ripeness and delivered to the farms tanks and soaked in cold water. Cherries are then transferred to other fermentation tanks to be inoculated with a special strand of yeast and cold wine.

The yeast is selected to control the microbial activity and enhances the brightness and acidity in the cup and is monitored closey for desired PH and temperature levels. The cold cherries give a level of controlled fermentaion and slows down the process to give an even ferment.

Coffee is then dried for 21 days on raised beds, rested in silos or 15 days and then undergoes another 28 hour parabolic drying period at low temperatures. An additional 30 days rest is given to the coffees before finally being milled where it is then set through a density separator to enure consistency.

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