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HomeCoffeesPantano
Cerrado, Minas Gerais · Brazil

Pantano

Pulped Natural Yellow Bourbon, grown at 1100 to 1150 masl

Roasted by The Blending Room

Available now· checked 3 Aug
FarmRoaster-stated
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Cupping score

84/ 100

Very good · SCA 80–84

Roaster-stated

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

Details

RoasteryThe Blending Room· East Yorkshire, United Kingdom
FarmPantano, Cerrado, Minas Gerais, Brazil?
ProducerWagner Ferrero
ProcessPulped NaturalThe skin of the cherry is removed and most of the mucilage as well. These sticky beans are then laid out to dry on African style raised beds, where they are frequently turned over to allow even drying for 10 - 14 days?
Harvest—
Altitude1100 to 1150 masl?
ClimateTropical savanna
VarietiesYellow Bourbon✓
RoastLight✓
Tasting notesOrange, Hazelnut, Milk Chocolate✓

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

Flavor Profile

3NOTES
  • Orange
    Fruity › Citrus › Orange
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Milk Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Pantano, Cerrado, Minas Gerais, Brazil

    Grown by Wagner Ferrero

  2. Roastery

    The Blending Room

  3. Coffee· viewing

    Pantano

Keep exploring the atlas

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

Tastes similarBrazil PantanoBrazil Fazenda PantanoBrazil Pantano Farm CoffeeBrasil Capim brancoKaffee BrasilienPachamamaMore from this producerWagner Ferrero7More from this farmPantano1 moreSame variety, exploredYellow Bourbon335Similar flavour profileOrange, Hazelnut, Milk Chocolate2162Same processPulped Natural254From the same originBrazil2605More from this roasterThe Blending Room20 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1100 to 1150 maslRoastLight
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