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HomeCoffeesBrasil Mata de Minas
Matas de Minas · Brazil

Brasil Mata de Minas

Natural Mixed varieties, grown at 950 to 1400 masl

Roasted by Danelaw Coffee

Available now· checked 30 Jul
RegionEstimated
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Cupping score

84/ 100

Very good · SCA 80–84

Roaster-stated

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

Details

RoasteryDanelaw Coffee· East Yorkshire, United Kingdom
Locality, Region & CountryAraponga, Matas de Minas, Brazil?
Producer—
ProcessNaturalAfter harvest, the cherries were separated by density before being moved to raised drying beds. For the first two days, the layers were kept thicker to encourage natural fermentation of the fruit. Once moisture levels dropped, the layers were thinned and the beds covered, allowing for a slow, even drying over the remaining ten days✓
Harvest—
Altitude950 to 1400 masl✓
VarietiesMixed varieties✓
Roast—
Tasting notesmilk chocolate, apple, macadamia, toffee✓

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

Flavor Profile

4NOTES
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • apple
    Fruity › Apple
  • toffee
    Sweet › Brown Sugar
  • macadamia
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Araponga, Matas de Minas, Brazil

  2. Roastery

    Danelaw Coffee

  3. Coffee· viewing

    Brasil Mata de Minas

Keep exploring the atlas

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

Tastes similarBrasile SantosMinas Gerais BrazilBrazil Carmo CoffeeBrazil Araponga EspressoBrazil - Irmãs PereiraBrasil Capim brancoSame variety, exploredMixed varieties20Similar flavour profilemilk chocolate, apple, macadamia1854Same processNatural7627From the same originBrazil2605More from this roasterDanelaw Coffee21 coffees
Community

Brew recipes

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

ProcessNaturalAltitude950 to 1400 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