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HomeCoffeesSanta Cecilia 2Sus Espresso
Minas Gerais · Brazil

Santa Cecilia 2Sus Espresso

Natural IPR 100, Catuai, grown at 1200 masl

Roasted by Cafe de Finca

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryCafe de Finca· Barcelona, Spain
FarmSanta Cecilia, Minas Gerais, Brazil?
ProducerPedro Humberto Veloso
ProcessNatural✓
Harvest—
Altitude1200 masl✓
ClimateSubtropical highland
VarietiesIPR 100, Catuai✓
RoastEspresso✓
Tasting noteshazelnut cream, moderate sweetness, balanced body, light acidity, chocolatey aftertaste✓

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

Flavor Profile

5NOTES
  • hazelnut cream
    Nutty/Cocoa › Hazelnut
  • moderate sweetness
    Sweet › Overall Sweet
  • light acidity
    Sour/Fermented
  • chocolatey aftertaste
    Nutty/Cocoa
  • balanced body
    not on the wheel

Supply Chain

  1. Farm

    Santa Cecilia, Minas Gerais, Brazil

    Grown by Pedro Humberto Veloso

  2. Roastery

    Cafe de Finca

  3. Coffee· viewing

    Santa Cecilia 2Sus Espresso

Keep exploring the atlas

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Tastes similarSanta Cecilia SuscripcionSanta Cecilia EspressoSanta Cecilia Brasil EspressoSanta Cecilia Brasil Superauto - CAFÉ DE FINCASanta Cecilia Brasil Moka - CAFÉ DE FINCA100UDS Santa Cecilia Brasil Capsulas - CAFÉ DE FINCAMore from this producerPedro Humberto Veloso8More from this farmSanta Cecilia12 moreSame variety, exploredIPR 1009Catuai1933Similar flavour profilecrema de avellanas, dulzor moderado, cuerpo balanceado9Same processNatural7627From the same originBrazil2605More from this roasterCafe de Finca87 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1200 maslRoastEspresso
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