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HomeCoffeesFazenda Sao Silvestre
Minas Gerais · Brazil

Fazenda Sao Silvestre

Honey Yellow Icatu, Catuai, Bourbon, grown at 1300 masl

Roasted by Schramms-Kaffeerösterei

Recently sold out· checked 31 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasterySchramms-Kaffeerösterei· Speyer, Germany
FarmFazenda Sao Silvestre, Minas Gerais, Brazil?
ProducerIsmael José de Andrade
ProcessHoneyHalbgewaschen, sonnengetrocknet✓
Harvest—
Altitude1300 masl✓
ClimateTropical savanna
VarietiesYellow Icatu, Catuai, Bourbon✓
RoastEspresso✓
Tasting noteschocolate, nutty, 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
  • nutty
    Nutty/Cocoa
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Fazenda Sao Silvestre, Minas Gerais, Brazil

    Grown by Ismael José de Andrade

  2. Roastery

    Schramms-Kaffeerösterei

  3. Coffee· viewing

    Fazenda Sao Silvestre

Keep exploring the atlas

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

Tastes similarFazenda Sao Silvestre Großpackung| Direkttrade Espresso aus Minas GeraisBrazil Fazenda Sao SilvestreFazenda São Silvestre CryoBrazil Fazenda Sao Silvestre, 1.000 gBrazil Fazenda Sao Silvestre, 500 gFazenda Salto BrazilMore from this producerIsmael José de Andrade12More from this farmFazenda Sao Silvestre10 moreSame variety, exploredYellow Icatu21Catuai1933Bourbon2353Similar flavour profilechocolate, nutty, caramel3749Same processHoney1614From the same originBrazil2605More from this roasterSchramms-Kaffeerösterei42 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1300 maslRoastEspresso
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