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HomeCoffeesBrazil Sitio Canaa Espresso
Mogiana · Brazil

Brazil Sitio Canaa Espresso

Natural Arara, Obatà, grown at 1200 to 1350 masl

Roasted by Five Elephant

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryFive Elephant· Berlin, Germany
CooperativeSerra dos Ciganos, Mogiana, Brazil✓
ProducerJoão Hamilton dos Santos
ProcessNatural✓
Harvest—
Altitude1200 to 1350 masl✓
ClimateTropical monsoon
VarietiesArara, Obatà✓
RoastEspresso✓
Tasting notesLychee, Purple Grape, Earl Grey Tea✓

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

Flavor Profile

3NOTES
  • Lychee
    Fruity
  • Purple Grape
    Fruity › Grape
  • Earl Grey Tea
    Floral › Black Tea

Supply Chain

  1. Cooperative

    Serra dos Ciganos, Mogiana, Brazil

    Grown by João Hamilton dos Santos

  2. Roastery

    Five Elephant

  3. Coffee· viewing

    Brazil Sitio Canaa Espresso

Keep exploring the atlas

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

Tastes similarSitio Santa Marta, BrazilBRAZIL Serra Dos Ciganos – EspressoBRAZIL Fazenda Rodomunho FIL - 250 g / bonenFazenda Santuàrio Sul Geisha - BrasilienBrazil Sitio Canaa Natural EspressoBRAZILIAN SERRA DOS CIGANOS COFFEEMore from this producerJoão Hamilton dos Santos1More from this farmSerra dos Ciganos2 moreSame variety, exploredArara89Similar flavour profileLychee, Purple Grape, Earl Grey Tea337Same processNatural7627From the same originBrazil2605More from this roasterFive Elephant19 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1200 to 1350 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