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HomeCoffeesBrazil -Serra Negra
Serra Negra · Brazil

Brazil -Serra Negra

Natural Bourbon, Yellow Bourbon, Catuai, Typica

Roasted by Pallet Coffee Roasters HQ, Cafe + Roastery

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryPallet Coffee Roasters HQ, Cafe + Roastery· Vancouver, Canada
Region & CountrySerra Negra, Brazil✓
Producer—
ProcessNaturalBrazil -Serra Negra - Natural✓
Harvest—
Altitude—
VarietiesBourbon, Yellow Bourbon, Catuai, Typica✓
Roast—
Tasting notesgraham cracker sweetness, toasted nuts, mellow citrus brightness, milk chocolate, soft citrus, citrus zest✓

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

Flavor Profile

6NOTES
  • graham cracker sweetness
    Sweet › Overall Sweet
  • toasted nuts
    Nutty/Cocoa
  • mellow citrus brightness
    Fruity › Citrus
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • soft citrus
    Fruity › Citrus
  • citrus zest
    Fruity › Citrus

Supply Chain

  1. Region & Country

    Serra Negra, Brazil

  2. Roastery

    Pallet Coffee Roasters HQ, Cafe + Roastery

  3. Coffee· viewing

    Brazil -Serra Negra

Keep exploring the atlas

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

Tastes similarCASA NEGRARöstarle Signature Blend _ TREVOBrazil Bela VistaSerra Negra EspressoCapim BrancoBrazilSame variety, exploredBourbon2353Yellow Bourbon335Catuai1933Typica1436Similar flavour profilegraham cracker sweetness, toasted nuts, mellow citrus brightness1127Same processNatural7627From the same originBrazil2605More from this roasterPallet Coffee Roasters HQ, Cafe + Roastery16 coffees
Community

Brew recipes

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

ProcessNatural
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