One of the fun challenges is to offer a wide variety of coffee to accommodate your tastes and interests. Coffee is one of those subjects where there are strong opinions about what is “good.” Some prefer dark roast, while others only drink light roast. Others like bright, fruity, and acidic coffees, while others prefer nutty, chocolatey, milder ones. Luckily, we’ve got you covered (except we only do light roasts).
I’m excited to bring our Brazil Salmo Natural to you.
Think nuts and chocolate with very low acidity. As a reminder, acidity is like how much the coffee “tingles” in your mouth. Coffees with high acidity almost sparkle in your mouth, whereas low-acidity coffee doesn’t. We call that “mild” acidity.
Lastly, what does “natural” mean? Is that the same as organic? Whenever you see terms like “natural,” “washed,” or “honey,” that refers to how the coffee cherry was processed. What we call a coffee bean is actually the seed of a coffee cherry. How do you remove the cherry skin and mucilage to get to the seed/bean? That’s what is referred to as processing.
In the case of our Brazil Salmo, it is a naturally processed coffee. After the cherry is picked, it is left to dry on raised beds with the skin and pulp on the seed. The coffee is left to dry for anywhere from 3-6 weeks. During that time, it is raked throughout the day to prevent spoiling. Once thoroughly dried, the coffee is sent to mills for hulling to separate the seed from the rest of the dried cherry.
We trust that you will enjoy this coffee.
