Somersault, espresso

This coffee is unfortunately sold out, but we plan to have it back with the next harvest .

The purple category of our espressos is dedicated to fruity and heavy coffees. So it fits perfectly into this category. The first thing you notice is the rich, creamy body. This is balanced by flavors of raspberries, ripe fruit and a chocolate aftertaste. The acidity is fresh and balances out the somersault.

Roasted for Espresso, cappuccino, café crème

preparation in the portafilter machine

All 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 Salto

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

This is how we would prepare the Salto

• Our favorite is 1:2.2, which also brings out the developed notes, e.g. papaya
• e.g. 19g dosage in a two-sieve, 42g total brewing quantity.
• in a lower ratio, e.g. 1:2.1, the body is even denser, but the filigree notes are somewhat lost
• reference time 27-30 seconds