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HomeCoffeesSeasonal Blend
Blend · Brazil + Nicaragua

Seasonal Blend

Pulped Natural Yellow & Red Catuaí, Yellow & Red Catucaí, Yellow Bourbon, Caturra, Catuai, grown at 975 to 1230 masl

Roasted by Ozone Coffee Roaster

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryOzone Coffee Roaster· New Plymouth, New Zealand
BlendMatas de Minas, Brazil + La Escondida, Nicaragua
Producer—
ProcessPulped Natural✓
Harvest—
Altitude975 to 1230 masl✓
VarietiesYellow & Red Catuaí, Yellow & Red Catucaí, Yellow Bourbon, Caturra, Catuai✓
RoastMedium-Light✓
Tasting noteschocolate, caramel, dried apricot, orange, roasted almonds, chocolate biscuit✓

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

Flavor Profile

6NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • caramel
    Sweet › Brown Sugar
  • dried apricot
    Fruity
  • orange
    Fruity › Citrus › Orange
  • roasted almonds
    Roasted › Burnt
  • chocolate biscuit
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Matas de Minas, Brazil

      Pulped Natural

    2. La Escondida, Nicaragua

      Washed

  2. Roastery

    Ozone Coffee Roaster

  3. Coffee· viewing

    Seasonal Blend

Keep exploring the atlas

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

Tastes similarSeasonal: BlendThe Costadoro Super BlendBlend | Sweetheartseasonal blendComfort BlendHOUSESame variety, exploredYellow & Red Catuaí2Yellow Bourbon335Caturra3255Catuai1933Similar flavour profilechocolate, caramel, dried apricot4062Same processPulped Natural254From the same originBrazil2605More from this roasterOzone Coffee Roaster20 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude975 to 1230 maslRoastMedium-Light
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