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HomeCoffeesBrazil Fazenda do Lobo Microlot
Sul de Minas, Minas Gerais · Brazil

Brazil Fazenda do Lobo Microlot

Natural Arara, grown at 1050 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
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

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
FarmFazenda do Lobo, Sul de Minas, Minas Gerais, Brazil?
ProducerThe Foresti family
ProcessNatural✓
Harvest—
Altitude1050 masl✓
ClimateSubtropical highland
VarietiesArara✓
Roast—
Tasting notestropical fruit, sweet, balanced✓

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

Flavor Profile

2NOTES
  • tropical fruit
    Fruity
  • sweet
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    Fazenda do Lobo, Sul de Minas, Minas Gerais, Brazil

    Grown by The Foresti family

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Brazil Fazenda do Lobo Microlot

Keep exploring the atlas

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

Tastes similarBrasilien Fazenda do LoboBrasilien Fazenda do Lobo EspressoBrazil do LoboBrazil Fazenda Sao SilvestreFazenda Um Supreme, Brazil, Pulped NaturalBrazil Fazenda Mio Lameda EspressoMore from this farmFazenda do Lobo4 moreSame variety, exploredArara89Similar flavour profiletropical fruit, sweet, balanced925Same processNatural7627From the same originBrazil2605More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1050 masl
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