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HomeCoffeesLimeira
NEPOMUCENO-MG · Brazil

Limeira

Natural Mundo Novo, grown at 980 masl

Roasted by The Blending Room

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

84.5/ 100

Very good · SCA 80–84

Roaster-stated

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

Details

RoasteryThe Blending Room· East Yorkshire, United Kingdom
FarmFazenda Limeira, NEPOMUCENO-MG, Brazil≈
ProducerBruno Spuri Silvestrini
ProcessNaturalThis specific lot is a Mundo Novo variety, processed using the natural method✓
Harvest—
Altitude980 masl✓
ClimateHumid subtropical
VarietiesMundo Novo✓
Roast—
Tasting notespoached pear, chocolate mousse, plum✓

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

Flavor Profile

3NOTES
  • poached pear
    Fruity › Pear
  • chocolate mousse
    Nutty/Cocoa › Chocolate
  • plum
    Fruity › Dried

Supply Chain

  1. Farm

    Fazenda Limeira, NEPOMUCENO-MG, Brazil

    Grown by Bruno Spuri Silvestrini

  2. Roastery

    The Blending Room

  3. Coffee· viewing

    Limeira

Keep exploring the atlas

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

Tastes similarFAZENDA LIMEIRAPluma Dorada, PeruNatural Arara Boa Vista Kaffe Fran BrasilienSertaoIvan Dos Santos FilterMundo NovoMore from this producerBruno Spuri Silvestrini1More from this farmFazenda Limeira1 moreSame variety, exploredMundo Novo372Similar flavour profilepoached pear, chocolate mousse, plum683Same processNatural7627From the same originBrazil2605More from this roasterThe Blending Room20 coffees
Community

Brew recipes

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

ProcessNaturalAltitude980 masl
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