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HomeCoffeesBrasil Facenda Da Lagoa Utz Cert
Carmo de Minas · Brazil

Brasil Facenda Da Lagoa Utz Cert

Washed Yellow Bourbon, grown at 1000 to 1450 masl

Roasted by Kaffeekultur

Available now· checked 23 Jul
FarmRoaster-stated
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Details

RoasteryKaffeekultur· Lüdenscheid, Germany
FarmFazenda Sertao, Carmo de Minas, Brazil?
ProducerJosé Isidro Pereira
ProcessWashedDer Kaffee zeigt sich ausgewogen, mit vollem Körper und intensiver Süße die von einer feinen Fruchtigkeit unterstützt wird?
Harvest—
Altitude1000 to 1450 masl✓
ClimateHumid subtropical, dry winter
VarietiesYellow Bourbon✓
Roast—
Tasting noteswalnuts, sweetness, fruitiness✓

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

Flavor Profile

3NOTES
  • walnuts
    Nutty/Cocoa
  • sweetness
    Sweet › Overall Sweet
  • fruitiness
    Fruity

Supply Chain

  1. Farm

    Fazenda Sertao, Carmo de Minas, Brazil

    Grown by José Isidro Pereira

  2. Roastery

    Kaffeekultur

  3. Coffee· viewing

    Brasil Facenda Da Lagoa Utz Cert

Keep exploring the atlas

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

Tastes similarBrazil Elisabete MartinsBrazil Fazenda Sao Silvestre, 250 gBrazil Fazenda Sao Silvestre, 500 gBrazil Fazenda Sao Silvestre, 1.000 gBrazil Cerrado - 2kgFazenda PasseioMore from this farmFazenda Sertao13 moreSame variety, exploredYellow Bourbon335Similar flavour profilewalnuts, sweetness, fruitiness278Same processWashed13025From the same originBrazil2605More from this roasterKaffeekultur35 coffees
Community

Brew recipes

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

ProcessWashedAltitude1000 to 1450 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