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HomeCoffeesSantuario Sul Geisha, Brazil
Minas Gerais · Brazil

Santuario Sul Geisha, Brazil

Natural Gesha, grown at 1100 to 1900 masl

Roasted by Seven Seeds Coffee Roasters

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

86.8/ 100

Excellent · SCA 85–89

Roaster-stated

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

Details

RoasterySeven Seeds Coffee Roasters· Melbourne, Australia
Locality, Region & CountrySantuário Sul, Minas Gerais, Brazil✓
ProducerLuiz Paulo Dias Pereira
ProcessNatural✓
HarvestJuly to Oct✓
Altitude1100 to 1900 masl✓
ClimateHumid subtropical, dry winter
VarietiesGesha≈
RoastLight✓
Tasting notesValencia Orange, Sultanas, Hazelnut Praline✓

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

Flavor Profile

3NOTES
  • Valencia Orange
    Fruity › Citrus › Orange
  • Sultanas
    Fruity › Dried
  • Hazelnut Praline
    Nutty/Cocoa › Hazelnut

Supply Chain

  1. Locality, Region & Country

    Santuário Sul, Minas Gerais, Brazil

    Grown by Luiz Paulo Dias Pereira

  2. Harvest

    July to Oct

    stated by the roaster, no harvest year to match on

  3. Roastery

    Seven Seeds Coffee Roasters

  4. Coffee· viewing

    Santuario Sul Geisha, Brazil

Keep exploring the atlas

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

Tastes similarSabia MogianaBrazil, Santuário SulBrazil Minas GeraisBrazil, Nossa SenhoraBrazil, Santa FeSantos MaritacaMore from this producerLuiz Paulo Dias Pereira21More from this farmSantuário Sul4 moreSame variety, exploredGesha2495Similar flavour profileValencia Orange, Sultanas, Hazelnut Praline11Same processNatural7627From the same originBrazil2605More from this roasterSeven Seeds Coffee Roasters45 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1100 to 1900 maslRoastLight
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