BOM DIA, welcome to Specialty Coffee world!
BOM DIA is the first step to move close to the Specialty coffees
BOM DIA is our signature.
We are very proud of this product that we are able to mantein costant throught the years.
BOM DIA takes his name from “goodmorning” in brasilian language and it is our entry level Specialty Coffee.
It is our base for coffee with a taste we like to define "Classic Special" because put together semplicity and quality.
Our Brazil is the only one we roast MEDIUM, for us the most developed of all to satisfy the more traditional palate, but also it donates a unique sweetness and a creamy taste worthy as a real Specialty Coffee, easly valuable even for a more expert palate.
The MEDIUM roast is our determinated choice for Espresso!
We hardly suggest it to who wants to taste a Specialty coffee for the very first time, as Espresso but also with Moka pot, but also who loves a full bodied and round coffees.
We suggest to try BOM DIA also with milk.
BOM DIA is our singole origine from Brazil that every year we select the new crops to offer to you always a fresh, clean and tasty coffee.
CARMO DA CACHOEIRA, SUL DE MINAS, MINAS GERAIS
Fazenda Salto has been in the Reis family for 38 years.
Fazenda Salto is an 800 Ha farm run by Fabio and his sons André and Juca. They are always striving to produce quality coffee by aiming at excellence. Fabio is always aware of the importance of sustainability, environmental and social issues as well on the farm. They have embraced the emergence of specialty coffee by investing in modern technology and practises.
They have installed at the farm new static drying boxes as well as building a stable of raised beds to produce high quality lots.
They have mapped out the farm as well allocating different parcels to different processes always looking for the best result in the cup.
This natural yellow bourbon lot was machine harvested and then separated by density and ripeness with ripe cherry being selected.
From here the coffee was then taken to dry on the raised African beds for 28 days being turned regularly until 11.35 % moisture.
Then the coffee is rested in wooden silos for 10 days before being milled and bagged and taken to the Cooperative.