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HomeCoffeesEspresso Deep Red
Blend · Brazil + El Salvador

Espresso Deep Red

Washed Bourbon, Pacas, Catuai, grown at 1150 to 1250 masl

Roasted by Phoenix Coffee Roasters

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryPhoenix Coffee Roasters· Dresden, Germany
BlendFazenda Capim Branco, Brazil + Los Ausoles Washing Station, El Salvador
Producer—
ProcessWashedtrocken / gewaschen✓
HarvestMay / February?
Altitude1150 to 1250 masl✓
ClimateTropical savanna
VarietiesBourbon, Pacas, Catuai✓
Roast—
Tasting notesChocolate, Nut, Caramel✓

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

Flavor Profile

3NOTES
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Nut
    Nutty/Cocoa
  • Caramel
    Sweet › Brown Sugar

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Fazenda Capim Branco, Brazil

      Washed

    2. Los Ausoles Washing Station, El Salvador

      Washed

  2. Harvest

    May / February

    stated by the roaster, no harvest year to match on

  3. Roastery

    Phoenix Coffee Roasters

  4. Coffee· viewing

    Espresso Deep Red

Keep exploring the atlas

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

Tastes similarOld School EspressoCoopfam EspressoNova EspressoLiebesbotschaft EspressoEssencia EspressoEl Capitan / EspressoMore from this farmFazenda Capim Branco10 moreSame variety, exploredBourbon2353Pacas332Catuai1933Similar flavour profileChocolate, Nut, Caramel3475Same processWashed13025From the same originBrazil2605More from this roasterPhoenix Coffee Roasters19 coffees
Community

Brew recipes

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

ProcessWashedAltitude1150 to 1250 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