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HomeCoffeesDipsea Espresso
Blend · Brazil + Guatemala + Colombia

Dipsea Espresso

Natural Bourbon, Mundo Novo, Catuai, Tupi, grown at 914 to 1097 masl

Roasted by Equator Coffees

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryEquator Coffees· San Rafael, USA
BlendCapricornio Coffees, Brazil + Multiple producers, Guatemala + Multiple producers, Colombia
ProducerCapricornio Coffees
ProcessNatural✓
Harvest—
Altitude914 to 1097 masl✓
VarietiesBourbon, Mundo Novo, Catuai, Tupi✓
Roast—
Tasting notesDark chocolate, cinnamon, graham cracker, berry jam✓

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

Flavor Profile

4NOTES
  • Dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • cinnamon
    Spices › Brown Spice › Cinnamon
  • berry jam
    Fruity › Berry
  • graham cracker
    not on the wheel

Supply Chain

  1. Origins

    A blend of 3 origins

    this coffee combines green coffee from several places

    1. Capricornio Coffees, Brazil

      Natural

    2. Multiple producers, Guatemala

      Washed

    3. Multiple producers, Colombia

      Washed

  2. Roastery

    Equator Coffees

  3. Coffee· viewing

    Dipsea Espresso

Keep exploring the atlas

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

Tastes similarBrasilien Sao José – espressoRocket EspressoEspresso No 1 BrasilienNova EspressoOld School EspressoCoopfam EspressoSame variety, exploredBourbon2353Mundo Novo372Catuai1933Tupi4Similar flavour profileDark chocolate, cinnamon, graham cracker1501Same processNatural7627From the same originBrazil2605More from this roasterEquator Coffees41 coffees
Community

Brew recipes

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

ProcessNaturalAltitude914 to 1097 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