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HomeCoffeesTriple Honey 24
Cerrado Mineiro, Minas Gerais · Brazil

Triple Honey 24

Triple Anaerobic Honey Catuai 99, grown at 980 masl

Roasted by Commonfolk Coffee Company

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryCommonfolk Coffee Company· Mornington Peninsula, Australia
FarmVinhal family farms, Brazil✓
ProducerRafael Vinhal
ProcessTriple Anaerobic Honey✓
Harvest2024✓
Altitude980 masl✓
ClimateTropical savanna
VarietiesCatuai 99✓
RoastEspresso✓
Tasting notesmarzipan, peach schnapps, grape bubblegum✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • marzipan
    Nutty/Cocoa
  • peach schnapps
    Fruity › Peach
  • grape bubblegum
    Fruity › Grape

Supply Chain

  1. Farm

    Vinhal family farms, Brazil

    Grown by Rafael Vinhal · Cerrado Mineiro, Minas Gerais

  2. Harvest

    Triple Anaerobic Honey · 2024

  3. Roastery

    Commonfolk Coffee Company

  4. Coffee· viewing

    Triple Honey 24

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarRafael Vinhal, Triple Ferment HoneyBrazil Pineapple Honey 200gCafé Especial Honey Moon – 250gLimited Leandro Santos BrasiliaSitio Cordilheiras HoneyRubi Lavado, BrasilMore from this producerRafael Vinhal12Same variety, exploredCatuai 996Similar flavour profilemarsipan, peach schnapps, grape bubblegum4Same processTriple Anaerobic Honey1From the same originBrazil2605More from this roasterCommonfolk Coffee Company264 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessTriple Anaerobic HoneyAltitude980 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved