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HomeCoffeesKaffee Cerrado Dolce
Blend · Brazil

Kaffee Cerrado Dolce

Natural Yellow Icatu, Catuai, grown at 1100 to 1200 masl

Roasted by Don Camillo

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryDon Camillo· Niederlenz, Switzerland
BlendFazenda Capim Branco, Brazil + Fazenda São Silvestre, Brazil
Producer—
ProcessNaturalAufbereitung — natural✓
Harvest—
Altitude1100 to 1200 masl✓
VarietiesYellow Icatu, Catuai✓
Roast—
Tasting notesLemon, Almonds, Marzipan, low acidity, full body, sweet✓

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

Flavor Profile

5NOTES
  • Lemon
    Fruity › Citrus › Lemon
  • Almonds
    Nutty/Cocoa › Almond
  • Marzipan
    Nutty/Cocoa
  • low acidity
    Sour/Fermented
  • sweet
    Sweet › Overall Sweet

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Fazenda Capim Branco, Brazil

      Natural

    2. Fazenda São Silvestre, Brazil

      Natural

  2. Roastery

    Don Camillo

  3. Coffee· viewing

    Kaffee Cerrado Dolce

Keep exploring the atlas

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

Tastes similarKaffee CerrafineBrazilian CerradoKaffee Capim BrancoKaffee BrasilienHOUSEBrazília Cerrado FineSame variety, exploredYellow Icatu21Catuai1933Similar flavour profileLemon, Almonds, Marzipan666Same processNatural7627From the same originBrazil2605More from this roasterDon Camillo19 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1100 to 1200 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