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HomeCoffeesTorre Taquara Preta – Brasilien – Pulped Natural
Minas Gerais – Matas de Minas, São João do Manhuaçu · Brazil

Torre Taquara Preta – Brasilien – Pulped Natural

Pulped Natural Catuai, grown at 1250 masl

Roasted by anniko coffee roasters

Available now· checked 30 Jul
FarmRoaster-stated
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Details

Roasteryanniko coffee roasters· Darmstadt, Germany
FarmFazendas Dutra, Minas Gerais – Matas de Minas, São João do Manhuaçu, Brazil?
Producer—
ProcessPulped Natural✓
Harvest—
Altitude1250 masl✓
ClimateHumid subtropical
VarietiesCatuai✓
Roast—
Tasting notesWalnut, Roasted Almond, Agave Syrup✓

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

Flavor Profile

3NOTES
  • Walnut
    Nutty/Cocoa
  • Roasted Almond
    Nutty/Cocoa › Almond
  • Agave Syrup
    not on the wheel

Supply Chain

  1. Farm

    Fazendas Dutra, Minas Gerais – Matas de Minas, São João do Manhuaçu, Brazil

  2. Roastery

    anniko coffee roasters

  3. Coffee· viewing

    Torre Taquara Preta – Brasilien – Pulped Natural

Keep exploring the atlas

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

Tastes similarFazenda Um Supreme, Brazil, Pulped NaturalPulped NaturalBrazil: Inglaterra, Pulped NaturalBrasilien Tarsila - naturalBrazil Fazenda Um Supreme Pulp NaturalPasseio BrasilienMore from this farmFazendas Dutra5 moreSame variety, exploredCatuai1933Similar flavour profileWalnut, Roasted Almond, Agave Syrup224Same processPulped Natural254From the same originBrazil2605More from this roasteranniko coffee roasters36 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1250 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