Bourbon, Catuai, Catucai, Topázio, grown at 1150 masl
Roasted by 49th Parallel Coffee Roasters
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Current Crop
stated by the roaster, no harvest year to match on
Follow the thread to coffees, farms and varieties linked to this one.
No community recipes yet: pick a method to see a proven baseline, then share your own.
“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.