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HomeCoffeesEspresso "Mr. Toi - Winey Natural"
Bao Loc · Vietnam

Espresso "Mr. Toi - Winey Natural"

Winey Natural Robusta, grown at 750 to 950 masl

Roasted by KABO Rösterei und Kaffeebar

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryKABO Rösterei und Kaffeebar· Überlingen, Germany
FarmFuture Coffee Farm, Bao Loc, Vietnam✓
ProducerToi Nguyen
ProcessWiney NaturalTrocken – Winey Natural, 70h anaerob fermentiert✓
Harvest—
Altitude750 to 950 masl✓
ClimateTropical monsoon
VarietiesRobusta≈
RoastEspresso✓
Tasting notesRum-Traube, Nougat, strong, spicy✓

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

Flavor Profile

4NOTES
  • Rum-Traube
    Sour/Fermented › Alcohol/Fermented
  • Nougat
    Sweet › Overall Sweet
  • spicy
    Spices › Brown Spice
  • strong
    not on the wheel

Supply Chain

  1. Farm

    Future Coffee Farm, Bao Loc, Vietnam

    Grown by Toi Nguyen

  2. Roastery

    KABO Rösterei und Kaffeebar

  3. Coffee· viewing

    Espresso "Mr. Toi - Winey Natural"

Keep exploring the atlas

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

Tastes similarFilterkaffee "Mr. Toi - Winey Natural"Mùa Hè – anaerober Natural aus VietnamEspresso Mr. Toi (250g)Espresso „Tiefgang“Timor-Leste Sakoko - Espresso RoastVietnam 96BMore from this producerToi Nguyen3More from this farmFuture Coffee Farm4 moreSame variety, exploredRobusta387Similar flavour profileRum-Traube, Nougat, krägftig408Same processWiney Natural1From the same originVietnam60More from this roasterKABO Rösterei und Kaffeebar23 coffees
Community

Brew recipes

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

ProcessWiney NaturalAltitude750 to 950 maslRoastEspresso
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