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HomeCoffeesBrazil Barreiro
Sul de Minas · Brazil

Brazil Barreiro

Natural Icatu, grown at 1200 masl

Roasted by Ozone Coffee - London Fields

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

86.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryOzone Coffee - London Fields· London, United Kingdom
FarmFazenda Barreiro, Sul de Minas, Brazil✓
ProducerFrancisco Otávio Lotufo
ProcessNatural✓
Harvest—
Altitude1200 masl✓
ClimateHumid subtropical, dry winter
VarietiesIcatu✓
RoastMedium-Dark✓
Tasting notesgolden raisin, almond, roasted hazelnut✓

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

Flavor Profile

3NOTES
  • golden raisin
    Fruity › Dried › Raisin
  • almond
    Nutty/Cocoa › Almond
  • roasted hazelnut
    Nutty/Cocoa › Hazelnut

Supply Chain

  1. Farm

    Fazenda Barreiro, Sul de Minas, Brazil

    Grown by Francisco Otávio Lotufo

  2. Roastery

    Ozone Coffee - London Fields

  3. Coffee· viewing

    Brazil Barreiro

Keep exploring the atlas

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

Tastes similarBrazil - FrutadoBrazil, Santa FeIvan Junqueira RibeiroBrazil Fazenda Irmas PereiraBrazil Sitio PinhalzinhoBrazil- MineiroMore from this producerFrancisco Otávio Lotufo1More from this farmFazenda Barreiro1 moreSame variety, exploredIcatu44Similar flavour profilegolden raisin, almond, roasted hazelnut494Same processNatural7627From the same originBrazil2605More from this roasterOzone Coffee - London Fields52 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1200 maslRoastMedium-Dark
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