How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Palanda, Zamora-Chinchipe, Ecuador
Process
Anaerobic Natural
Tasting notes
Stewed plumSyrupyJammy
Varietal
Sidra
Species
Arabica
Altitude
1400–1600 masl
Farm
La Reserva Kanaa
Producer
Marlon and David Quevedo
Best for
Filter
About
Sidra from La Reserva Kanaa in Palanda, Zamora Chinchipe, fermented 96 hours in sealed tanks and slow dried in Loja. Stewed plum, syrup and jammy.

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FAQ

Where does Sidra come from?

Sidra comes from Palanda, Zamora-Chinchipe, Ecuador. It is a Anaerobic Natural coffee. It grows at 1400–1600 masl.

What does Sidra taste like?

A.M.O.C. lists stewed plum, syrupy and jammy.

How do I brew Sidra?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.