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HomeCoffeesFazenda Dois Irmãos
Cerrado Mineiro · Brazil

Fazenda Dois Irmãos

Natural Red Catuaí, grown at 1100 to 1200 masl

Roasted by Fábrica Coffee Roasters - Porto

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

81/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryFábrica Coffee Roasters - Porto· Porto, Portugal
FarmFazenda Dois Irmãos, Cerrado Mineiro, Brazil?
ProducerMaria Gabriela Baracat Sanchez
ProcessNaturalthis naturally processed Red Catuaí variety✓
Harvest—
Altitude1100 to 1200 masl✓
ClimateTropical savanna
VarietiesRed Catuaí✓
RoastEspresso✓
Tasting notesmilk chocolate, cocoa, sweet dried fruit, citric acidity✓

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

Flavor Profile

4NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • cocoa
    Nutty/Cocoa
  • sweet dried fruit
    Fruity › Dried
  • citric acidity
    Fruity › Citrus

Supply Chain

  1. Farm

    Fazenda Dois Irmãos, Cerrado Mineiro, Brazil

    Grown by Maria Gabriela Baracat Sanchez

  2. Roastery

    Fábrica Coffee Roasters - Porto

  3. Coffee· viewing

    Fazenda Dois Irmãos

Keep exploring the atlas

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

Tastes similarFazenda Dois Irmãos - 1kgFazenda Dois Irmãos - 35gCafé para Trabalho - Fazenda Dois IrmãosFAZENDA DA MATAFazenda São Silvestre CryoFazenda Sao SilvestreMore from this producerMaria Gabriela Baracat Sanchez3More from this farmFazenda Dois Irmãos3 moreSame variety, exploredRed Catuaí51Similar flavour profilemilk chocolate, cocoa, sweet dried fruit1743Same processNatural7627From the same originBrazil2605More from this roasterFábrica Coffee Roasters - Porto47 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1100 to 1200 maslRoastEspresso
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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