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HomeCoffeesEspresso San Felipe Decaf (250g)
Sierra de Córdoba, Veracruz · Mexico

Espresso San Felipe Decaf (250g)

Washed Bourbon, Catuai, Caturra, grown at 1000 to 1600 masl

Roasted by Mókuska Kaffeerösterei

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryMókuska Kaffeerösterei· Stuttgart, Germany
FarmRancho San Felipe, Sierra de Córdoba, Veracruz, Mexico?
Producerde Gasperin
ProcessWashedfully washed und Mountain Water Decafination✓
Harvest—
Altitude1000 to 1600 masl✓
ClimateSubtropical highland
VarietiesBourbon, Catuai, Caturra✓
Roast—
Tasting notescitrus, honey bread, caramel, chocolate✓

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

Flavor Profile

4NOTES
  • citrus
    Fruity › Citrus
  • honey bread
    Sweet › Brown Sugar › Honey
  • caramel
    Sweet › Brown Sugar
  • chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Rancho San Felipe, Sierra de Córdoba, Veracruz, Mexico

    Grown by de Gasperin

  2. Roastery

    Mókuska Kaffeerösterei

  3. Coffee· viewing

    Espresso San Felipe Decaf (250g)

Keep exploring the atlas

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

Tastes similarFilterkaffee San Felipe (250g)Honduras Nahun Fernandez Pacas Catuai Natural Espresso 250GHonduras Nahun Fernandez Mixed Natural Espresso 250GDecaf 340gHonduras Ovidio Gomez Catuai Natural Espresso 250GHonduras Ovidio Gomez Catuai Honey Espresso 250G 1More from this producerde Gasperin1More from this farmRancho San Felipe3 moreSame variety, exploredBourbon2353Catuai1933Caturra3255Similar flavour profilecitrus, honey bread, caramel4257Same processWashed13025From the same originMexico840More from this roasterMókuska Kaffeerösterei19 coffees
Community

Brew recipes

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

ProcessWashedAltitude1000 to 1600 masl
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