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HomeCoffeesBrasilien SÃO SILVESTRE | Strahlendes Microlot von Die Rösterei Coffeum
Minas Gerais · Brazil

Brasilien SÃO SILVESTRE | Strahlendes Microlot von Die Rösterei Coffeum

Aerobic Fermentation Arara, grown at 1200 masl

Roasted by Die Rösterei Coffeum

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

RoasteryDie Rösterei Coffeum· Hamburg, Germany
FarmSão Silvestre, Minas Gerais, Brazil?
ProducerIsmael Andrade
ProcessAerobic FermentationAerobe Fermentation✓
Harvest—
Altitude1200 masl✓
ClimateTropical savanna
VarietiesArara✓
Roast—
Tasting notesdried apricot, vanilla, brown sugar✓

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

Flavor Profile

3NOTES
  • dried apricot
    Fruity
  • vanilla
    Sweet › Vanilla
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    São Silvestre, Minas Gerais, Brazil

    Grown by Ismael Andrade

  2. Roastery

    Die Rösterei Coffeum

  3. Coffee· viewing

    Brasilien SÃO SILVESTRE | Strahlendes Microlot von Die Rösterei Coffeum

Keep exploring the atlas

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

Tastes similarEspresso Brazil Cachoeira De CimaBrasilien - Sao SylvestreBrazil São Silvestre 005 EspressoBrazil Sitio Seriema EspressoBrazil | Castanho [organic]Brazil Decaf Minas GeraisMore from this producerIsmael Andrade9More from this farmSão Silvestre7 moreSame variety, exploredArara89Similar flavour profiledried apricot, vanilla, brown sugar1562Same processAerobic Fermentation116From the same originBrazil2605More from this roasterDie Rösterei Coffeum75 coffees
Community

Brew recipes

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

ProcessAerobic FermentationAltitude1200 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