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HomeCoffeesBrasil Trapiá Espresso — Langøra Kaffe
Minas Gerais · Brazil

Brasil Trapiá Espresso — Langøra Kaffe

Natural Catuai, grown at 1100 to 1400 masl

Roasted by Langoura Coffee Roasters

Available now· checked 2 Aug
FarmRoaster-stated
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Details

RoasteryLangoura Coffee Roasters· Oslo, Norway
FarmSitio Vargem Grande, Minas Gerais, Brazil✓
ProducerRosimeire Aparecida Guerra
ProcessNatural✓
Harvest—
Altitude1100 to 1400 masl✓
ClimateHumid subtropical, dry winter
VarietiesCatuai✓
RoastEspresso✓
Tasting notescaramel, stone fruit, bright✓

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

Flavor Profile

2NOTES
  • caramel
    Sweet › Brown Sugar
  • stone fruit
    Fruity

Supply Chain

  1. Farm

    Sitio Vargem Grande, Minas Gerais, Brazil

    Grown by Rosimeire Aparecida Guerra

  2. Roastery

    Langoura Coffee Roasters

  3. Coffee· viewing

    Brasil Trapiá Espresso — Langøra Kaffe

Keep exploring the atlas

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

Tastes similarEspresso Caramelo - IvanyseCoopfam EspressoKaffee BrasilienWild At Heart - perfect EspressoLais Faleiros BrazilBrazil Decaf Minas GeraisMore from this producerRosimeire Aparecida Guerra7More from this farmSitio Vargem Grande6 moreSame variety, exploredCatuai1933Similar flavour profilecaramel, stone fruit, bright2466Same processNatural7627From the same originBrazil2605More from this roasterLangoura Coffee Roasters7 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1100 to 1400 maslRoastEspresso
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