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HomeCoffeesCafé Especial Pilar - 250g com Café Pilar Safra Nova 250g – Norte Pioneiro do Paraná 83 Pontos
Norte Pioneiro do Paraná · Brazil

Café Especial Pilar - 250g com Café Pilar Safra Nova 250g – Norte Pioneiro do Paraná 83 Pontos

Natural fermented IAC 125, grown at 550 masl

Roasted by Lucca Cafés Especiais

Available now· checked 3 Oct
FarmRoaster-stated
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Cupping score

83/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryLucca Cafés Especiais· Curitiba, Brazil
FarmFazenda Pilar, Norte Pioneiro do Paraná, Brazil?
ProducerMarco Antônio Cravo
ProcessNatural fermented✓
Harvest—
Altitude550 masl✓
ClimateHumid subtropical
VarietiesIAC 125✓
Roast—
Tasting notesalmonds, citrus, medium citric acidity, smooth body✓

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

Flavor Profile

4NOTES

Supply Chain

  1. Farm

    Fazenda Pilar, Norte Pioneiro do Paraná, Brazil

    Grown by Marco Antônio Cravo

  2. Roastery

    Lucca Cafés Especiais

  3. Coffee· viewing

    Café Especial Pilar - 250g com Café Pilar Safra Nova 250g – Norte Pioneiro do Paraná 83 Pontos

Keep exploring the atlas

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

More from this farmFazenda Pilar1 moreSame variety, exploredIAC 1254Similar flavour profilealmonds, citrus, medium citric acidity1137Same processNatural fermented6From the same originBrazil2326More from this roasterLucca Cafés Especiais27 coffees
Brewing

Brew recipes

Pick a method to see a proven baseline, then dial it in for this coffee.

ProcessNatural fermentedAltitude550 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. 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