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HomeCoffeesIvan Dos Santos Espresso
São Paulo · Brazil

Ivan Dos Santos Espresso

Natural Red Bourbon, grown at 1350 masl

Roasted by The Barn

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryThe Barn· Berlin, Germany
FarmSitio Seriema, São Paulo, Brazil✓
ProducerIvan and Rose dos Santos
ProcessNaturalFor their naturally processed lots, the whole cherry is transferred to raised African beds to slowly dry in the sun✓
Harvest—
Altitude1350 masl✓
ClimateHot semi-arid
VarietiesRed Bourbon✓
Roast—
Tasting notescacao nibs, vanilla, dried dates, dried fig✓

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

Flavor Profile

4NOTES
  • cacao nibs
    Nutty/Cocoa
  • vanilla
    Sweet › Vanilla
  • dried dates
    Fruity › Dried
  • dried fig
    Fruity › Dried

Supply Chain

  1. Farm

    Sitio Seriema, São Paulo, Brazil

    Grown by Ivan and Rose dos Santos

  2. Roastery

    The Barn

  3. Coffee· viewing

    Ivan Dos Santos Espresso

Keep exploring the atlas

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

Tastes similarDaterra Espresso, 250gBrazil, CacaoBrazil Coracao De MelaoCafe FemeninoNovo Horizonte Bio aus Minas GeraisSitio Seriema BrazilMore from this producerIvan and Rose dos Santos7More from this farmSitio Seriema6 moreSame variety, exploredRed Bourbon764Similar flavour profilecacao nibs, vanilla, sticky dates948Same processNatural7627From the same originBrazil2605More from this roasterThe Barn112 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1350 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