Variety · Brazil
A Brazilian Sarchimor selection, compact and productive. Widely planted and better in the cup than its Catimor cousins.
Obatã was developed by the Instituto Agronômico de Campinas in Brazil, from Sarchimor-family material.
Rust resistance, high yield and a compact habit suited to dense planting and mechanical harvesting — the combination Brazilian agriculture optimises for.
Sweet and balanced with a full body and moderate acidity. Comfortably better than Catimor, and comparable to Catuai at similar altitude.
Brazil widely, with plantings spreading to Central America and beyond as rust pressure increases.
IAC has released a long series of varieties — Mundo Novo, Catuai, Obatã, IAPAR 59 — and it is one of the most consequential breeding programmes in coffee.
Espresso at medium roast, or batch brew.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
The most transparent cup you can brew for twenty euros, and the least forgiving. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
≈ $25 / £20 / 22 €
64 mm flat burr · filter only · single dose
64 mm flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is the clearest grind you can buy at this price.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
≈ $345 / £275 / 300 €
0.9 L · ±1 °C hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
≈ $195 / £165 / 180 €
