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HomeCoffeesMantiqueira Azul - BRAZIL _ TREVO
Serra da Mantiqueira · Brazil

Mantiqueira Azul - BRAZIL _ TREVO

Pulped natural Bourbon, Mondo novo, grown at 1200 masl

Roasted by Trevo Kaffeerösterei

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryTrevo Kaffeerösterei· Bezau, Austria
CooperativeCOCARIVE, Serra da Mantiqueira, Brazil✓
Producer—
ProcessPulped naturalThis lot is typically processed using the pulped natural method, in which the cherries are depulped but dried with a portion of the fruit still attached✓
Harvest—
Altitude1200 masl✓
ClimateSubtropical highland
VarietiesBourbon, Mondo novo✓
RoastEspresso✓
Tasting notesHazelnut, Cacao, Pleasant acidity, Dark chocolate✓

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

Flavor Profile

4NOTES
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Cacao
    Nutty/Cocoa
  • Pleasant acidity
    Sour/Fermented
  • Dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Cooperative

    COCARIVE, Serra da Mantiqueira, Brazil

  2. Roastery

    Trevo Kaffeerösterei

  3. Coffee· viewing

    Mantiqueira Azul - BRAZIL _ TREVO

Keep exploring the atlas

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

Tastes similarCoqueiroRöstarle Signature Blend _ TREVOBrazil Mantiqueira RubyBrazil Mantiqueira AzulRosimeire Guerra Natural #5, Mantiqueira, BrazilBrazílie – CafeinaMore from this farmCOCARIVE7 moreSame variety, exploredBourbon2353Mondo novo13Similar flavour profileHazelnut, Cacao, Pleasant acidity1918Same processPulped natural254From the same originBrazil2605More from this roasterTrevo Kaffeerösterei12 coffees
Community

Brew recipes

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

ProcessPulped naturalAltitude1200 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