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HomeCoffeesEspresso Blend 3
Blend · El Salvador + Brazil

Espresso Blend 3

semi-washed roter Bourbon, Gelber Icatu, Conilon Capixaba, grown at 1400 masl

Roasted by Kaffeerösterei Röstfreunde

Available now· checked 28 Jul
RegionEstimated
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Details

RoasteryKaffeerösterei Röstfreunde· Randersacker, Germany
BlendCanton Cuyanauzul, Municipio Ahuachapan, El Salvador + Capim Branco, Brazil + Montanhas do Espírito Santo, Brazil
Producer—
Processsemi-washed✓
Harvest—
Altitude1400 masl✓
Varietiesroter Bourbon, Gelber Icatu, Conilon Capixaba✓
Roast—
Tasting notesdark chocolate, almond, fine acidity✓

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
  • fine acidity
    Sour/Fermented

Supply Chain

  1. Origins

    A blend of 3 origins

    this coffee combines green coffee from several places

    1. Canton Cuyanauzul, Municipio Ahuachapan, El Salvador

      semi-washed

    2. Capim Branco, Brazil

      pulped natural

    3. Montanhas do Espírito Santo, Brazil

      natural

  2. Roastery

    Kaffeerösterei Röstfreunde

  3. Coffee· viewing

    Espresso Blend 3

Keep exploring the atlas

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

Tastes similarEspresso Blend #5Assembly Espresso Blend Espresso 200GAssembly Espresso Blend (Gift)Holy Moly EspressoHOUSE BLEND ESPRESSOEspresso Blend - Sample 23Same variety, exploredConilon Capixaba3Similar flavour profileZartbitterschokolade, Mandel, feine Säure12Same processsemi-washed112From the same originEl Salvador687More from this roasterKaffeerösterei Röstfreunde31 coffees
Community

Brew recipes

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

Processsemi-washedAltitude1400 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