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HomeCoffeesFazenda Serra das Tres Barras
Serra de Mantiqueira · Brazil

Fazenda Serra das Tres Barras

Pulped natural Yellow Bourbon, grown at 1100 masl

Roasted by Crankhouse Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryCrankhouse Coffee· Exeter, United Kingdom
FarmFazenda Serra das Três Barras, Serra de Mantiqueira, Brazil✓
ProducerJosé Wagner Ribeiro Junqueira
ProcessPulped naturalThis particular lot of Yellow Bourbon ... is pulped then taken to the drying patios≈
Harvest—
Altitude1100 masl✓
ClimateHumid subtropical, dry winter
VarietiesYellow Bourbon✓
Roast—
Tasting notesripe peach, almond, nougat✓

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

Flavor Profile

3NOTES
  • ripe peach
    Fruity › Peach
  • almond
    Nutty/Cocoa › Almond
  • nougat
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    Fazenda Serra das Três Barras, Serra de Mantiqueira, Brazil

    Grown by José Wagner Ribeiro Junqueira

  2. Roastery

    Crankhouse Coffee

  3. Coffee· viewing

    Fazenda Serra das Tres Barras

Keep exploring the atlas

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

Tastes similarFazenda Um Supreme, Brazil, Pulped NaturalFazenda Samambaia - BrazilFAZENDA LIMEIRAFazenda Samambaia Topazio - BrazilTres Barras Espresso / Natural / BrazilBrasil Fazenda BaixadaoMore from this producerJosé Wagner Ribeiro Junqueira1More from this farmFazenda Serra das Três Barras1 moreSame variety, exploredYellow Bourbon335Similar flavour profileripe peach, almond, nougat728Same processPulped natural254From the same originBrazil2605More from this roasterCrankhouse Coffee26 coffees
Community

Brew recipes

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

ProcessPulped naturalAltitude1100 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