Sagebrush Coffee

Brazil Natural Salto Estate

Grind Level Guide
Select your preferred grind level from the list below.
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Tasting Notes


I don't know how I keep finding them, but it seems like every year we are able to get an even better dry process Brazilian coffee than the year before.  This one has everything that is unique to the country. I feel like I'm eating a delicious malted milk ball with a hint of fruit and honey.  It is an exceptional espresso but doesn't miss a note as a drip coffee or in a french press. 


About The Farm / Origin


Fabio Araújo's passion for coffee comes from many years. From a very young age, Fabio had contact with the grains. He went to study medicine and even in the period of the university, Fabio was dedicated to the production of coffee. Today Fazenda do Salto is run by Fabio and his sons André and Juca. They are always looking to produce quality coffees and always aiming at a product of excellence. Fabio is always attentive to sustainability and quality while running his farm.


Highlights:

Roast Level: Full City + (Dark)
Processing: Natural (Dry Process)
Region: South of Minas
Flavor Notes: Malted Milk Balls, Honey, Raspberry
Certification: Direct Trade
Farm Fabio Araújo
Altitude 1230 Meters
Grade 17/18
Varietal Yellow Bourbon and Catuai

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Coffee Grinds Explained

We currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters

Fine:  Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.

Extra Fine: Like powdered sugar, recommended for Espresso.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.