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HomeCoffeesBrasil Santuario Sul Sl28
Carmo de Minas · Brazil

Brasil Santuario Sul Sl28

Anaerobic Natural SL28

Roasted by Kaffa

Recently sold out· checked 31 Jul
RegionEstimated
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

RoasteryKaffa· London, United Kingdom
Locality, Region & CountrySantuario Sul, Carmo de Minas, Brazil?
ProducerLuiz Paulo Dias Pereira
ProcessAnaerobic NaturalAnaerobisk Bærtørket✓
Harvest—
Altitude—
ClimateHumid subtropical, dry winter
VarietiesSL28✓
Roast—
Tasting notescake, dried fruit, 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 fruit
    Fruity › Dried
  • brown sugar
    Sweet › Brown Sugar
  • cake
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Santuario Sul, Carmo de Minas, Brazil

    Grown by Luiz Paulo Dias Pereira

  2. Roastery

    Kaffa

  3. Coffee· viewing

    Brasil Santuario Sul Sl28

Keep exploring the atlas

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

Tastes similarBrazil Santuário Sul GeishaBrazil Boa Vista #2Brazil Nossa MesaPatricia Coelho, Brazil - EspressoSantuario Sul Geisha, BrazilLais Faleiros BrazilMore from this producerLuiz Paulo Dias Pereira21More from this farmSantuario Sul4 moreSame variety, exploredSL281494Similar flavour profilecake, dried fruit, brown sugar878Same processAnaerobic Natural776From the same originBrazil2605More from this roasterKaffa25 coffees
Community

Brew recipes

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

ProcessAnaerobic Natural
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