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HomeCoffeesEspresso „Ufergold“
Minas Gerais · Brazil

Espresso „Ufergold“

Pulped Natural, grown at 1050 to 1100 masl

Roasted by KABO Rösterei und Kaffeebar

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryKABO Rösterei und Kaffeebar· Überlingen, Germany
FarmSitio Mandioca, Minas Gerais, Brazil?
ProducerJoao Jeronimo da Cruz
ProcessPulped NaturalTrocken – Pulped Natural✓
Harvest—
Altitude1050 to 1100 masl✓
ClimateHot semi-arid
Varieties—
Roast—
Tasting notesmilk chocolate, almond, honey, fruity notes✓

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

Flavor Profile

4NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • almond
    Nutty/Cocoa › Almond
  • honey
    Sweet › Brown Sugar › Honey
  • fruity notes
    Fruity

Supply Chain

  1. Farm

    Sitio Mandioca, Minas Gerais, Brazil

    Grown by Joao Jeronimo da Cruz

  2. Roastery

    KABO Rösterei und Kaffeebar

  3. Coffee· viewing

    Espresso „Ufergold“

Keep exploring the atlas

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

Tastes similarEspresso No 1 BrasilienSitio Santo Antonio Brazil EspressoCoopfam EspressoEspresso B, BrazilFilterkaffee „Seegold“HOUSEMore from this producerJoao Jeronimo da Cruz1More from this farmSitio Mandioca1 moreSimilar flavour profilemilk chocolate, almond, honey2581Same processPulped Natural254From the same originBrazil2605More from this roasterKABO Rösterei und Kaffeebar23 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1050 to 1100 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