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Cerrado · Brazil

SUNDROP

Natural Yellow Bourbon, grown at 1200 masl

Roasted by The Barn

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

RoasteryThe Barn· Berlin, Germany
FarmDaterra, Cerrado, Brazil✓
ProducerDaterra Coffee
ProcessNatural✓
Harvest—
Altitude1200 masl✓
ClimateTropical savanna
VarietiesYellow Bourbon✓
RoastEspresso✓
Tasting notescaramel, prune, apricot, nutty praline, orange blossom, jasmine✓

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

Flavor Profile

6NOTES
  • caramel
    Sweet › Brown Sugar
  • prune
    Fruity › Dried › Prune
  • apricot
    Fruity
  • nutty praline
    Nutty/Cocoa
  • orange blossom
    Floral
  • jasmine
    Floral › Jasmine

Supply Chain

  1. Farm

    Daterra, Cerrado, Brazil

    Grown by Daterra Coffee

  2. Roastery

    The Barn

  3. Coffee· viewing

    SUNDROP

Keep exploring the atlas

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

Tastes similarDaterra Sundrop Medium, BrazilCosmic BlendDaterra Sundrop, BrazilDaterraHOUSEFruity & Floral - Brazil Pedro Gabarra, GueishaMore from this producerDaterra Coffee15More from this farmDaterra49 moreSame variety, exploredYellow Bourbon335Similar flavour profilecaramel, prune, apricot2810Same processNatural7627From the same originBrazil2605More from this roasterThe Barn112 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1200 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