Rosetta Roastery · Cape Town · South Africa
Sitio Vargem Grande Lot 2, Brazil
Tasting notes: almond, marzipan, yellow fruit
As a natural processed coffee, the lower density of the beans means we start from a lower charge temperature and use a slower ramp toward first crack. This extended roast allows the internal structure of the beans to develop without overdeveloping the exterior.
- Process
- Natural
- Origin
- Brazil
- Altitude
- 1100–1400 m
- Variety
- Catuai
- Price
- ZAR 300 (≈ ₹1,500) / 250 g
- Per 100 g
- ZAR 108 (≈ ₹540)
- Roasted in
- Cape Town, South Africa
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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