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HomeCoffeesDenis Valenzuela - Pre-order
Boquete · Panama

Denis Valenzuela - Pre-order

Anaerobic Catuai, grown at 1600 masl

Roasted by Round Boy Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryRound Boy Roasters· Singapore, Singapore
FarmDenis Farm, Boquete, Panama✓
ProducerDenis Valenzuela
ProcessAnaerobic96 hr Anaerobic, Dynamic Cherry (CCD)✓
Harvest—
Altitude1600 masl✓
ClimateTemperate oceanic
VarietiesCatuai✓
Roast—
Tasting notesgreen mangoes, passionfruit, dark cherries, Peruvian raw chocolate, juicy body✓

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

Flavor Profile

5NOTES
  • green mangoes
    Green/Vegetative › Raw
  • passionfruit
    Fruity
  • dark cherries
    Fruity
  • Peruvian raw chocolate
    Green/Vegetative › Raw
  • juicy body
    not on the wheel

Supply Chain

  1. Farm

    Denis Farm, Boquete, Panama

    Grown by Denis Valenzuela

  2. Roastery

    Round Boy Roasters

  3. Coffee· viewing

    Denis Valenzuela - Pre-order

Keep exploring the atlas

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

Tastes similarBrazil Pedro Gabarra TopazioDominican Alfred Diaz Winy NaturalNestor Lasso - SidraColombia Adrian Lasso SidraColombia Sebastian Gomez NaturalR Maikon Fernandez NaturalSame variety, exploredCatuai1933Similar flavour profilegreen mangoes, passionfruit, dark cherries207Same processAnaerobic2016From the same originPanama1359More from this roasterRound Boy Roasters15 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1600 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