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HomeCoffeesPARINHO 🥇 | Jahrgang 24/25
Blend · Brazil + India

PARINHO 🥇 | Jahrgang 24/25

Natural Catuai, Yellow Bourbon, Typica, SLN 274, 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
BlendCommunity Blend, Brazil + Dattagiri Estate, India
Producer—
ProcessNaturalAUFBEREITUNG natural✓
Harvest24/25✓
Altitude1000 masl✓
VarietiesCatuai, Yellow Bourbon, Typica, SLN 274✓
Roast—
Tasting notesdark chocolate, macadamia, almond✓

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

Flavor Profile

3NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • almond
    Nutty/Cocoa › Almond
  • macadamia
    not on the wheel

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Community Blend, Brazil

      Natural

    2. Dattagiri Estate, India

      Fully washed

  2. Harvest

    24/25

    stated by the roaster, no harvest year to match on

  3. Roastery

    Röstwerk (Herzog Kaffee)

  4. Coffee· viewing

    PARINHO 🥇 | Jahrgang 24/25

Keep exploring the atlas

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

Tastes similarRio PardoALEGRIA DA VIDALuiz PauloPasseioBrazil Pedro Gabarra UvaBrasilien Sao José – espressoSame variety, exploredCatuai1933Yellow Bourbon335Typica1436SLN 2743Similar flavour profiledark chocolate, macadamia, almond1683Same processNatural7627From 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.

ProcessNaturalAltitude1000 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