Salvador Coffee

17/05/2026

15/05/2026

The final part of the coffee production process is grading the beans and selecting which beans go to market in a specific category of quality. It’s such an intricate process with incredible attention to detail in order for the roasters to get the most flavour from the green bean . So next time you’re sipping your double piccolo maybe take a moment to ponder this…. and hopefully it will expand your whole coffee experience… on that note ciao ciao ☕️
fazenda

15/04/2026

We continue the story .fazenda with the process of drying the coffee cherries , removing the skins and assessing the quality of the beans from each lot. There is an incredible amount of detail involved in each step that requires a lovely blend of human expertise and mechanised processing …. I find the wholistic nature of this operation beautiful and intriguing and am always thirsty to learn more …. happy days 🌞

08/04/2026

From the branch the coffee cherries at .fazenda are harvested by hand and then transported by truck to this massive washing station for the first clean up in preparation for the drying process. This really is the beginning of some the best coffee flavours in the world ending up in your favourite cup every morning 👌🏼

06/04/2026

Recently I travelled to Brazil to reconnect with my roots and the inspiration behind my coffee brand Salvador Coffee 🇧🇷 I found myself at Recreio Fazenda, one of the oldest coffee plantations in Brazil , that follows the coffee production process from growing , washing , drying, selection of green beans, to bagging ready for distribution. It was a real treat and I am so happy to share the experience with you over the next few posts…. So stay tuned and feel free to comment below 🌞