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HomeCoffeeshippstar 82 🥇 | Neue Ernte 25
Blend · Brazil + Guatemala

hippstar 82 🥇 | Neue Ernte 25

Pulped Natural Mundo Novo, Robusta, grown at 1000 masl

Roasted by Röstwerk (Herzog Kaffee)

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryRöstwerk (Herzog Kaffee)· Waldbronn, Germany
BlendFazenda Matao, Brazil + Finca La Ceiba, Guatemala
Producer—
ProcessPulped Natural✓
Harvest25✓
Altitude1000 masl✓
VarietiesMundo Novo, Robusta✓
Roast—
Tasting notescocoa, chestnut, agave syrup, caramel, dried plum, raisin✓

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

Flavor Profile

6NOTES
  • cocoa
    Nutty/Cocoa
  • caramel
    Sweet › Brown Sugar
  • dried plum
    Fruity › Dried
  • raisin
    Fruity › Dried › Raisin
  • chestnut
    not on the wheel
  • agave syrup
    not on the wheel

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Fazenda Matao, Brazil

      Pulped Natural

    2. Finca La Ceiba, Guatemala

      fully washed

  2. Harvest

    25

    stated by the roaster, no harvest year to match on

  3. Roastery

    Röstwerk (Herzog Kaffee)

  4. Coffee· viewing

    hippstar 82 🥇 | Neue Ernte 25

Keep exploring the atlas

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

Tastes similarVOLPE E CAPRANova AliancaILCORVOCuvée Siebzig Dreißig 🥇Azur 🥇| Neue Ernte 25Brasilien Fazenda Sertão espressoSame variety, exploredMundo Novo372Robusta387Similar flavour profilecocoa, chestnut, agave syrup2535Same processPulped Natural254From the same originBrazil2605More from this roasterRöstwerk (Herzog Kaffee)44 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1000 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