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HomeCoffeesMousse De Maracuja 23
Alta Mogiana · Brazil

Mousse De Maracuja 23

Aerobic Natural Obata, grown at 1250 masl

Roasted by Commonfolk Coffee Company

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryCommonfolk Coffee Company· Mornington Peninsula, Australia
FarmBom Jesus, Brazil✓
ProducerGabriel & Lucas Oliveira
ProcessAerobic Natural✓
Harvest2023✓
Altitude1250 masl✓
ClimateTropical savanna
VarietiesObata✓
RoastEspresso✓
Tasting notessweet and tart passion fruit curd, creamy pastry, crisp red grape acidity✓

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

Flavor Profile

3NOTES
  • sweet and tart passion fruit curd
    Fruity
  • creamy pastry
    Sweet › Vanilla
  • crisp red grape acidity
    Fruity › Grape

Supply Chain

  1. Farm

    Bom Jesus, Brazil

    Grown by Gabriel & Lucas Oliveira · Alta Mogiana

  2. Harvest

    Obata · Aerobic Natural · 2023

  3. Roastery

    Commonfolk Coffee Company

  4. Coffee· viewing

    Mousse De Maracuja 23

Keep exploring the atlas

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

Tastes similarPao De Banana 23Patricia Coelho, Brazil - EspressoBrazil Alta MogianaBrazil Mogiana ( 250 gr )Brazílie – CafeinaFazenda PasseioMore from this producerGabriel & Lucas Oliveira3More from this farmBom Jesus8 moreSame variety, exploredObata41Same processAerobic Natural794From the same originBrazil2605More from this roasterCommonfolk Coffee Company264 coffees
Community

Brew recipes

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

ProcessAerobic NaturalAltitude1250 maslRoastEspresso
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

Harvest sourceObserved