Cacao Nibs, Hazelnut, Baker's Chocolate
Fazenda Do Salto has been growing coffee on the same land for a hundred years, and you can taste that patience. Natural process Catuai from 1,100 metres up, with cacao nibs, hazelnut and baker's chocolate settling into something full and unhurried in the cup. It pulls well as an espresso and sits just as comfortably in a cafetiere or filter.
Deep, slow-grown Brazilian chocolate comfort
Fazenda Do Salto is a natural process Catuai from Brazil, grown at 1,100 to 1,200 metres and produced by a family that has been in coffee for over a century. That kind of generational depth shows in the cup - cacao nibs, hazelnut and baker's chocolate, with a richness and body that feel unhurried and well-earned. It's the sort of coffee that settles into your morning without any fuss, whether you're pulling it as an espresso or running it through a cafetiere.
The farm is named after the family's other great passion: horses. Salto means jump in Portuguese, and the family have the equestrian prizes to prove it. On the coffee side, they've developed a static drying technique they believe draws out more flavour, body and aroma, backed up by 14 rotative dryers to manage moisture and consistency through the process. Almost all the energy used on the farm comes from solar power or recycled by-products - a detail that sits quietly in the background but says a good deal about how seriously the Fazenda Do Salto team take what they do.
Roasted by Coaltown in Ammanford, this is a coffee that rewards a little patience and repays it in chocolate and warmth.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
