Catuaí and Caturra Blend - Café Leopoldo

Café Leopoldo Blend Package

Date: 2026-03-14

Coffee: Red Catuaí and Red Caturra Blend / Café Leopoldo
Origin: Nelson Tambosi, mountains of Rodeio / SC
Variety: Red Catuaí and Red Caturra
Altitude: 246 m
Process: Washed and African Raised Beds
Nominal Roast: Medium
Attested Roast: Medium to Dark
Dry Fragrance: Caramel, chocolate, tobacco

Café Leopoldo Blend Beans

Brewing Parameters

Method: V60
Coffee Dose: 12.2 grams
Water: 220 ml → 48 ml + 172 ml
Water Temperature: ~93 °C
Total Extraction Time: 2 minutes
Grind: Medium, 16 clicks Timemore C3

Café Leopoldo Blend Bean Size

Sensory Evaluation

Aroma (brewed coffee):

Apricot, syrup, smoke

Café Leopoldo Blend Ground Coffee on Filter

Flavor – Structure

Top Notes:
Apricot

Body Notes (middle):
Honey

Base Notes (finish / aftertaste):
Tobacco

Sensory Attributes

AttributeImpressionIntensity (0–10)
AcidityLow5
SweetnessHigh8
BitternessIntense8
BodyLight6
AftertasteToasted malt8
BalanceLacking top notes5
ClarityLow5

Café Leopoldo Blend Carafe

Final Impression

Summary:
The beans show a more developed roast and lack uniformity. It appears that one of the varieties in the blend was roasted more than the other. The physical differences between the beans are also noticeable, with one variety being relatively larger. It was interesting to try a coffee grown and roasted in the state of Santa Catarina, as its region and climate are not very suitable for coffee cultivation. However, the overall quality was below expectations. Even with these challenges, I believe it is possible to improve the experience with these beans. I would try their single-origin offerings, preferably with a lighter roast, to better understand how the beans can develop.

Personal Score (0–10): 6
Would I drink it again? Not this blend, but others yes