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HomeCoffeesブラジル ペドラ・レドンダ農園 カツアイ ハニー Brazil Pedra Redonda Catuai Honey シングルオリジン スペシャルティコーヒー
Matas de Minas · Brazil

ブラジル ペドラ・レドンダ農園 カツアイ ハニー Brazil Pedra Redonda Catuai Honey シングルオリジン スペシャルティコーヒー

Honey Catuai, grown at 950 to 1400 masl

Roasted by WOODBERRY COFFEE SHIBUYA

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

RoasteryWOODBERRY COFFEE SHIBUYA· Tokyo, Japan
FarmPedra Redonda, Matas de Minas, Brazil?
ProducerBeto Santana
ProcessHoney【プロセス】ハニー≈
Harvest—
Altitude950 to 1400 masl✓
ClimateTropical savanna
VarietiesCatuai≈
Roast—
Tasting notespomelo, grapefruit, currant, grape, chocolate, floral, tropical fruit✓

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

Flavor Profile

7NOTES
  • grapefruit
    Fruity › Citrus › Grapefruit
  • currant
    Fruity › Berry
  • grape
    Fruity › Grape
  • chocolate
    Nutty/Cocoa › Chocolate
  • floral
    Floral
  • tropical fruit
    Fruity
  • pomelo
    not on the wheel

Supply Chain

  1. Farm

    Pedra Redonda, Matas de Minas, Brazil

    Grown by Beto Santana

  2. Roastery

    WOODBERRY COFFEE SHIBUYA

  3. Coffee· viewing

    ブラジル ペドラ・レドンダ農園 カツアイ ハニー Brazil Pedra Redonda Catuai Honey シングルオリジン スペシャルティコーヒー

Keep exploring the atlas

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Tastes similarペルー エル・ミラドール農園 ゲイシャ ウォッシュドペルー カンポ・ヴェルデ農園 ウォッシュド(COE2024 #2)ブラジル カラコル コミュニティーコロンビア ミカヴァサンチュアリオ農園 ゲイシャ CMナチュラルコロンビア エル・ディヴィソ農園 カツーラエクアドル クルス・ロマ農園 ティピカメホラード&シドラSame variety, exploredCatuai1933Similar flavour profilepomelo, grapefruit, currant673Same processHoney1614From the same originBrazil2605More from this roasterWOODBERRY COFFEE SHIBUYA111 coffees
Community

Brew recipes

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

ProcessHoneyAltitude950 to 1400 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