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HomeCoffeesOriole | Jahrgang 24/25
Alta Mogiana · Brazil

Oriole | Jahrgang 24/25

Natural Caturra, grown at 850 masl

Roasted by Röstwerk (Herzog Kaffee)

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryRöstwerk (Herzog Kaffee)· Waldbronn, Germany
CooperativeErzeugergemeinschaft, Brazil?
Producer—
ProcessNaturalAUFBEREITUNG natural✓
Harvest24/25✓
Altitude850 masl✓
ClimateHumid subtropical
VarietiesCaturra✓
Roast—
Tasting notesdark chocolate, almond, agave syrup, dried fig, raisin, orange blossom, pine✓

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

Flavor Profile

7NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • almond
    Nutty/Cocoa › Almond
  • dried fig
    Fruity › Dried
  • raisin
    Fruity › Dried › Raisin
  • orange blossom
    Floral
  • agave syrup
    not on the wheel
  • pine
    not on the wheel

Supply Chain

  1. Cooperative

    Erzeugergemeinschaft, Brazil

    Alta Mogiana

  2. Harvest

    Caturra · Natural · 2024

  3. Roastery

    Röstwerk (Herzog Kaffee)

  4. Coffee· viewing

    Oriole | Jahrgang 24/25

Keep exploring the atlas

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

Tastes similarBRAZILIA OLHOS D`AGUASabia MogianaColombia Honey Aponte Sonia JanamejoyBrazilian CerradoBrasilienBrazil - SertãoMore from this farmErzeugergemeinschaft2 moreSame variety, exploredCaturra3255Similar flavour profiledark chocolate, almond, agave syrup1671Same 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.

ProcessNaturalAltitude850 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

Harvest sourceObserved