Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesCáspulas Brasil
Minas Gerais · Brazil

Cáspulas Brasil

Bourbon Amarillo, Arara Amarillo, Mundo Novo, Catuai, grown at 900 masl

Roasted by Syra Coffee

Available now· checked 3 Aug
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasterySyra Coffee· Barcelona, Spain
Region & CountryMinas Gerais, Brazil?
Producer—
Process—
Harvest—
Altitude900 masl✓
VarietiesBourbon Amarillo, Arara Amarillo, Mundo Novo, Catuai✓
Roast—
Tasting notesChocolate, caramel, dried fruit, yellow fruits✓

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

Flavor Profile

4NOTES
  • Chocolate
    Nutty/Cocoa › Chocolate
  • caramel
    Sweet › Brown Sugar
  • dried fruit
    Fruity › Dried
  • yellow fruits
    Fruity

Supply Chain

  1. Region & Country

    Minas Gerais, Brazil

  2. Roastery

    Syra Coffee

  3. Coffee· viewing

    Cáspulas Brasil

Keep exploring the atlas

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

Tastes similarLais Faleiros BrazilBrasilien-TopCoopfam EspressoKaffee BrasilienBrasil Capim brancoSanto Antonio Peaberry, BrazilSame variety, exploredBourbon Amarillo4Mundo Novo372Catuai1933Similar flavour profileChocolate, Caramelo, Frutos Secos1880From the same originBrazil2605More from this roasterSyra Coffee21 coffees
Community

Brew recipes

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

Altitude900 masl
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