Somersault, espresso

We dedicate the purple category of our espressos to fruity and heavy coffees. The Salto fits perfectly into this category. What you notice first is the fat, creamy body. This is balanced by flavors of raspberries, ripe tropical fruits and a chocolatey aftertaste. The acidity is fresh and balances the somersault.

Roasted for Espresso, cappuccino, café crème

preparation in the portafilter machine

All of our coffees are sold as whole beans.

Green coffee information

Origin: Brazil, Chapada de Minas

Producer: Fazenda Salto, Otavio Reis & family

Variety: Yellow Bourbon

Post-harvest process: dry

Tell me more about somersault

Fazenda Salto is now run as a family business by Otavio Reis in the fifth generation. Five generations of coffee cultivation also means that the fazenda has expanded and professionalized over decades. More than 90 employees are employed during the high season and almost 40 throughout the year. When the Reis family is not devoting themselves to the Brazilian tradition of show jumping (hence the name - Salto), they research drying methods and are successful in competitions with their coffees.

This is how we would prepare the somersault

• Our favorite is 1:2.2, which also brings out the tropical notes, such as papaya
• e.g. 19g dosage in a two-piece sieve, 42g total brewing quantity.
• At a lower ratio, for example 1:2.1, the body is even denser, but the delicate notes are somewhat lost
• Reference time 27-30 seconds