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HomeCoffeesDanilo Andrade Natural, Minas Gerais - 250g/Wholebean
Três Pontas, Minas Gerais · Brazil

Danilo Andrade Natural, Minas Gerais - 250g/Wholebean

Natural Mundo, Novo, Arara, Catuai, grown at 900 to 1100 masl

Roasted by Father - Roastery & Espresso Bar

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

85.5/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmFazenda Zaroca, Três Pontas, Minas Gerais, Brazil✓
Producer—
ProcessNaturalRipe cherry is picked and floated then spread on raised African beds under shade netting and dried over three weeks✓
Harvest—
Altitude900 to 1100 masl✓
ClimateHumid subtropical, dry winter
VarietiesMundo, Novo, Arara, Catuai✓
Roast—
Tasting notesSweet, tropical, cosy, toffee, orange, hazelnut, dark choc, honey, almond nougat✓

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

Flavor Profile

9NOTES
  • Sweet
    Sweet › Overall Sweet
  • tropical
    Fruity
  • toffee
    Sweet › Brown Sugar
  • orange
    Fruity › Citrus › Orange
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • honey
    Sweet › Brown Sugar › Honey
  • almond nougat
    Nutty/Cocoa › Almond
  • cosy
    not on the wheel
  • dark choc
    not on the wheel

Supply Chain

  1. Farm

    Fazenda Zaroca, Três Pontas, Minas Gerais, Brazil

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Danilo Andrade Natural, Minas Gerais - 250g/Wholebean

Keep exploring the atlas

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

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Community

Brew recipes

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

ProcessNaturalAltitude900 to 1100 masl
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