Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesSCHEINGOLD - 250g / Ganze Bohne
Minas Gerais · Brazil

SCHEINGOLD - 250g / Ganze Bohne

Pulped Natural Catuai, grown at 1000 masl

Roasted by elbgold Röstkaffee GmbH

Available now· checked 3 Aug
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

Roasteryelbgold Röstkaffee GmbH· Hamburg, Germany
FarmNossa Senhora do Carmo, Minas Gerais, Brazil?
ProducerRogério Gil Lemos
ProcessPulped NaturalDie Basis von SCHEINGOLD ist heute ein Pulped Natural aus Minas Gerais in Brasilien✓
Harvest—
Altitude1000 masl✓
ClimateTropical savanna
VarietiesCatuai✓
Roast—
Tasting notescocoa, almond, honey✓

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

Flavor Profile

3NOTES
  • cocoa
    Nutty/Cocoa
  • almond
    Nutty/Cocoa › Almond
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Nossa Senhora do Carmo, Minas Gerais, Brazil

    Grown by Rogério Gil Lemos

  2. Roastery

    elbgold Röstkaffee GmbH

  3. Coffee· viewing

    SCHEINGOLD - 250g / Ganze Bohne

Keep exploring the atlas

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

Tastes similarMoccaMiscela Neapolis – 250gMISCHGOLD - 250g / Ganze BohneBodils kaffe - 500 gBrasil CatuaiBrazil Capim Branco, 250 gSame variety, exploredCatuai1933Similar flavour profileKakao, Mandel, Honig23Same processPulped Natural254From the same originBrazil2605More from this roasterelbgold Röstkaffee GmbH18 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1000 masl
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