Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesCooabriel Conilon Brasil
Espírito Santo · Brazil

Cooabriel Conilon Brasil

Washed Robusta, grown at 200 to 300 masl

Roasted by Blaue Bohnen Kaffeerösterei

Available now· checked 30 Jul
CooperativeRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryBlaue Bohnen Kaffeerösterei· Berlin, Germany
CooperativeCOOABRIEL, Espírito Santo, Brazil?
Producer—
ProcessWashedDer Coobriel Conilon wurde gewaschen aufbereitet – was bei Robusta eher selten vorkommt✓
Harvest—
Altitude200 to 300 masl✓
ClimateTropical savanna
VarietiesRobusta✓
Roast—
Tasting notesmalty crumbly cereal, honey, caramel✓

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

Flavor Profile

3NOTES
  • malty crumbly cereal
    Roasted › Cereal › Malt
  • honey
    Sweet › Brown Sugar › Honey
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Cooperative

    COOABRIEL, Espírito Santo, Brazil

  2. Roastery

    Blaue Bohnen Kaffeerösterei

  3. Coffee· viewing

    Cooabriel Conilon Brasil

Keep exploring the atlas

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

Tastes similarbrasilien cerrado espressoFazenda Santuario Sul Starmaya Brasilien EspressoMoccaKiosk KaffeeBRASILIEN | ALTA MOGIANABrasil Sitio Vargem Espresso — Langøra KaffeSame variety, exploredRobusta387Similar flavour profilemalziges Knuspermüsli, Honig, Karamell38Same processWashed13025From the same originBrazil2605More from this roasterBlaue Bohnen Kaffeerösterei9 coffees
Community

Brew recipes

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

ProcessWashedAltitude200 to 300 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