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HomeCoffeesEl Gato Blend
Carmo de Minas · Brazil

El Gato Blend

Semi-washed, grown at 950 to 1450 masl

Roasted by Intelligentsia Coffee

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryIntelligentsia Coffee· Chicago, USA
Region & CountryCarmo de Minas, Brazil✓
ProducerHélcio Carneiro Pinto + Nazareth and Francisco Isidro Dias Pereira
ProcessSemi-washedMethod Semi-washed✓
HarvestDecember 2025 - January 2026✓
Altitude950 to 1450 masl✓
Varieties—
Roast—
Tasting notesDark Chocolate, Baked Apple, Plum✓

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
  • Baked Apple
    Fruity › Apple
  • Plum
    Fruity › Dried

Supply Chain

  1. Region & Country

    Carmo de Minas, Brazil

    Grown by Hélcio Carneiro Pinto + Nazareth and Francisco Isidro Dias Pereira

  2. Harvest

    December 2025 - January 2026

    stated by the roaster, no harvest year to match on

  3. Roastery

    Intelligentsia Coffee

  4. Coffee· viewing

    El Gato Blend

Keep exploring the atlas

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

Tastes similarGaribaldi - BlendLa Morena Espresso BlendEl ZumoHouse BlendThe Costadoro Super BlendGran Miscela Carmo Espresso BlendMore from this producerHélcio Carneiro Pinto + Nazareth and Francisco Isidro Dias Pereira2Similar flavour profileDark Chocolate, Baked Apple, Plum1885Same processSemi-washed112From the same originBrazil2605More from this roasterIntelligentsia Coffee181 coffees
Community

Brew recipes

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

ProcessSemi-washedAltitude950 to 1450 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