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HomeCoffeesCacao Craze Brazil
Campo das Vertentes · Brazil

Cacao Craze Brazil

Natural Feild Blend, grown at 1080 to 1150 masl

Roasted by 1998

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

Roastery1998· Malmo, Sweden
CooperativeSancoffee, Brazil✓
Producer—
ProcessNatural✓
Harvest2025✓
Altitude1080 to 1150 masl✓
ClimateTropical savanna
VarietiesFeild Blend✓
RoastEspresso✓
Tasting notespralines, melted caramel, red apple, cacao, cacao butter, caramel, almonds, royal gala red apples✓

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

Flavor Profile

8NOTES
  • pralines
    Nutty/Cocoa
  • melted caramel
    Sweet › Brown Sugar
  • red apple
    Fruity › Apple
  • cacao
    Nutty/Cocoa
  • cacao butter
    Nutty/Cocoa
  • caramel
    Sweet › Brown Sugar
  • almonds
    Nutty/Cocoa › Almond
  • royal gala red apples
    Fruity › Apple

Supply Chain

  1. Cooperative

    Sancoffee, Brazil

    Campo das Vertentes

  2. Harvest

    Natural · 2025

  3. Roastery

    1998

  4. Coffee· viewing

    Cacao Craze Brazil

Keep exploring the atlas

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

Tastes similarBrazilLais Faleiros BrazilBrazil Coracao De MelaoBrazil Fazenda Sao SilvestreBrazil | Inacio Carlos Urban | Catucai & Acaia | Natural | Espresso | 250gBrazilian Coffee BeansMore from this farmSancoffee3 moreSimilar flavour profilepralines, melted caramel, red apple526Same processNatural7627From the same originBrazil2605More from this roaster19989 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1080 to 1150 maslRoastEspresso
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

Harvest sourceObserved