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HomeCoffeesBrazil Cotrim Aramosageisha N 150G
Matas de Minas · Brazil

Brazil Cotrim Aramosageisha N 150G

Natural Aramosa, Gesha, grown at 1000 to 1100 masl

Roasted by Brave Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryBrave Roasters· Bangkok, Thailand
FarmCOTRIM D'ALESSANDRO, Matas de Minas, Brazil?
ProducerRicardo Fernández
ProcessNatural✓
Harvest—
Altitude1000 to 1100 masl✓
ClimateTropical savanna
VarietiesAramosa, Gesha✓
RoastMedium-Light✓
Tasting notesStevia, Almond, Pear, White Tea✓

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

Flavor Profile

4NOTES
  • Almond
    Nutty/Cocoa › Almond
  • Pear
    Fruity › Pear
  • White Tea
    Floral › Black Tea
  • Stevia
    not on the wheel

Supply Chain

  1. Farm

    COTRIM D'ALESSANDRO, Matas de Minas, Brazil

    Grown by Ricardo Fernández

  2. Roastery

    Brave Roasters

  3. Coffee· viewing

    Brazil Cotrim Aramosageisha N 150G

Keep exploring the atlas

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

Tastes similarBrazil Augusto Borges Ferreira Yellow CatuaiAUGUSTO BORGES / BRAZILNatural Arara Boa Vista Kaffe Fran BrasilienHOUSEBrasilien Pereira Sweet NaturalBrazil Boa Vista #2More from this producerRicardo Fernández1Same variety, exploredAramosa14Gesha2495Similar flavour profileStevia, Almond, Pear774Same processNatural7627From the same originBrazil2605More from this roasterBrave Roasters105 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1000 to 1100 maslRoastMedium-Light
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