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HomeCoffeesBrazil Cristais Paulistas Fazenda Bom Jesus
Alta Mogiana · Brazil

Brazil Cristais Paulistas Fazenda Bom Jesus

Natural Mundo Novo, grown at 1100 to 1270 masl

Roasted by Frazer's Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

85/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryFrazer's Coffee Roasters· Sheffield, United Kingdom
FarmFazenda Bom Jesus, Alta Mogiana, Brazil≈
ProducerGabriel e Flavia Lancha de Oliveira
ProcessNatural✓
Harvest—
Altitude1100 to 1270 masl✓
ClimateTemperate oceanic
VarietiesMundo Novo≈
Roast—
Tasting notesMaple Syrup, Chocolate, Brown Sugar, Walnuts✓

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

Flavor Profile

4NOTES
  • Maple Syrup
    Sweet › Brown Sugar › Maple Syrup
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Brown Sugar
    Sweet › Brown Sugar
  • Walnuts
    Nutty/Cocoa

Supply Chain

  1. Farm

    Fazenda Bom Jesus, Alta Mogiana, Brazil

    Grown by Gabriel e Flavia Lancha de Oliveira

  2. Roastery

    Frazer's Coffee Roasters

  3. Coffee· viewing

    Brazil Cristais Paulistas Fazenda Bom Jesus

Keep exploring the atlas

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

Tastes similarBrazilianBom JesusBrazil Bom JesusBrazil Alta MogianaBRAZIL Tomio Fukuda DOTBrazil Fazenda Taquaral EspressoMore from this farmFazenda Bom Jesus3 moreSame variety, exploredMundo Novo372Similar flavour profileMaple Syrup, Chocolate, Brown Sugar2671Same processNatural7627From the same originBrazil2605More from this roasterFrazer's Coffee Roasters7 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1100 to 1270 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