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HomeCoffeesDona Rosa - Brasile
Iúna, Caparaó · Brazil

Dona Rosa - Brasile

Anaerobic Natural Red Catuaì, grown at 1250 masl

Roasted by Cafezal

Available now· checked 3 Aug
ProducerRoaster-stated
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Cupping score

88/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasteryCafezal· Milano, Italy
ProducerDeneval e Rosa Vieira, Iúna, Caparaó, Brazil?
ProducerDeneval e Rosa Vieira
ProcessAnaerobic Natural✓
Harvest—
Altitude1250 masl✓
ClimateHumid subtropical, dry winter
VarietiesRed Catuaì✓
Roast—
Tasting notesmandarin jam, caramel, jasmine flowers, Earl Grey tea✓

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

Flavor Profile

4NOTES
  • mandarin jam
    Fruity › Citrus
  • caramel
    Sweet › Brown Sugar
  • jasmine flowers
    Floral › Jasmine
  • Earl Grey tea
    Floral › Black Tea

Supply Chain

  1. Producer

    Deneval e Rosa Vieira, Iúna, Caparaó, Brazil

    Grown by Deneval e Rosa Vieira

  2. Roastery

    Cafezal

  3. Coffee· viewing

    Dona Rosa - Brasile

Keep exploring the atlas

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

Tastes similarSitio Santa Marta, BrazilBrazil Pedrovarinhas Arara H 150GBrazil Agualimpa Kent H 150GDona Nenem Brasilien 1Limão Rosa, BrazilBrazil Augusto Borges Ferreira Yellow CatuaiSame variety, exploredRed Catuaì3Similar flavour profilemandarin jam, caramel, jasmine flowers2041Same processAnaerobic Natural776From the same originBrazil2605More from this roasterCafezal17 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1250 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