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HomeCoffeesBrazil Recreio
Mogiana · Brazil

Brazil Recreio

Dry Catuai, Catucaí, Yellow Bourbon, grown at 1100 masl

Roasted by Carrier Roasting Co.

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

85.5/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryCarrier Roasting Co.· Northfield, USA
FarmFazenda Recreio, Mogiana, Brazil✓
ProducerDiogo Dias Teixeira de Macedo
ProcessDry✓
Harvest—
Altitude1100 masl✓
ClimateHot semi-arid
VarietiesCatuai, Catucaí, Yellow Bourbon✓
Roast—
Tasting notesStrawberry, almond butter, milk chocolate✓

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

Flavor Profile

3NOTES
  • Strawberry
    Fruity › Berry › Strawberry
  • almond butter
    Nutty/Cocoa › Almond
  • milk chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Fazenda Recreio, Mogiana, Brazil

    Grown by Diogo Dias Teixeira de Macedo

  2. Roastery

    Carrier Roasting Co.

  3. Coffee· viewing

    Brazil Recreio

Keep exploring the atlas

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

Tastes similarBrazil - Fazenda Recreio (Natural)BrazilBrazil - FrutadoBrasil Fazenda BaixadaoBrazil Fazenda Taquaral EspressoBrasilien João HamiltonMore from this producerDiogo Dias Teixeira de Macedo1More from this farmFazenda Recreio3 moreSame variety, exploredCatuai1933Catucaí16Yellow Bourbon335Similar flavour profileStrawberry, almond butter, milk chocolate1734Same processDry284From the same originBrazil2605More from this roasterCarrier Roasting Co.12 coffees
Community

Brew recipes

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

ProcessDryAltitude1100 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