Otavio Reis

Fazenda do Salto sits in Carmo da Cachoeira, in Brazil’s Sul de Minas region, and has been in the Reis family for over 100 years. Now run by Otávio Reis, the fifth generation, the farm stretches across 800 hectares at around 1,150 metres above sea level. It’s a proper classic Brazilian setup, rolling hills covered in coffee, with a mix of varieties like Yellow Catucaí, Bourbon, Mundo Novo and more. This lot is part of the Manga Larga Series , an experimental project developed alongside Cocatrel Direct and Falcon. The aim was simple, push Brazilian coffees beyond their usual profile and see what’s possible. The process starts with careful mechanical harvesting, followed by density sorting to separate the ripest cherries. The selected fruit is then placed into large static drying boxes, where it undergoes a slow, controlled fermentation and drying phase. Before this, an additional pre-anaerobic stage is introduced, adding another layer of complexity. The coffee spends around 11 days drying at low temperatures, allowing sugars and fruit character to really develop. After that, it rests for just under a month to stabilise before milling. The result is something a bit different for Brazil. Still balanced and approachable, but with a more pronounced fruit character and a bit more depth than you might expect.