Brazil Ipanema Yellow Bourbon Espresso



WOW - seek these raw green beans out, they are my new favourite and this roast produces so much balanced crema. Drink about 10 days after roasting.

Roast Profile

Tasting Notes: Mild, smooth Bourbon bean from Brazil is sweet and creamy with a great body. Notes of hazelnut and caramel present throughout.

Roasting Notes: I stop just before the full city point. I read some take it further, but this is good.

Origin: Brazil Ipanema

Region: Sul De Minas Gerais

Estate: Guima Estate

Varietal: Yellow Bourbon

Grade: Scr 14/16

Certification: Conventional

Processing: Natural Pulped

Purchased here.


Brazil yellow bourbon pulp natural is my favorite base for espresso blends. Currently using sitio senhor bom Jesus from sweet Maria’s. 35 grams with Guatemala la libertad finca terrazas 15 grams using this profile

‘Rick’s Espresso Roast #2’ freshly roasted by @ikawahome, here’s the recipe

Let it rest 3 days. Gone by day 7.

This is again blended with 15 grams Yemen mokha matari and 35 grams yirga cheffe aricha.

Roast recipe:

‘Rick’s Espresso Roast - #1’ freshly roasted by @ikawahome, here’s the recipe

Espresso 2 22 gram shots. Very tasty


I tried the above profile but feel abit over roasted? Do i need to tweak this? Or any other recommendations?

Should it be roasted more than 250 C at start?


There are no real rules beyond the wisdom of the crowd. If you like it, it’s right. If you don’t like it, do something different. I notice Rick goes hotter. Maybe try his.