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HomeCoffeesBrazil Fazenda Santa Ines
Carmo de Minas · Brazil

Brazil Fazenda Santa Ines

Pulped Natural Yellow Bourbon

Roasted by Monmouth Coffee

Recently sold out· checked 30 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryMonmouth Coffee· London, United Kingdom
FarmFazenda Santa Inês, Carmo de Minas, Brazil✓
ProducerFrancisco Isidro Dias Pereira
ProcessPulped NaturalPulped Natural Process✓
Harvest—
Altitude—
ClimateHumid subtropical, dry winter
VarietiesYellow Bourbon✓
Roast—
Tasting notescaramel, honey, citrus✓

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

Flavor Profile

3NOTES
  • caramel
    Sweet › Brown Sugar
  • honey
    Sweet › Brown Sugar › Honey
  • citrus
    Fruity › Citrus

Supply Chain

  1. Farm

    Fazenda Santa Inês, Carmo de Minas, Brazil

    Grown by Francisco Isidro Dias Pereira

  2. Roastery

    Monmouth Coffee

  3. Coffee· viewing

    Brazil Fazenda Santa Ines

Keep exploring the atlas

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

Tastes similarBrazil Santa InesBrasilien Fazenda SertãoEssentials BrazilBrazil Bota ForaLais Faleiros BrazilBrazil, Santa FeMore from this producerFrancisco Isidro Dias Pereira5More from this farmFazenda Santa Inês1 moreSame variety, exploredYellow Bourbon335Similar flavour profilecaramel, honey, citrus3839Same processPulped Natural254From the same originBrazil2605More from this roasterMonmouth Coffee78 coffees
Community

Brew recipes

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

ProcessPulped Natural
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