How to brew this
About this bean
La Perla, Pinchincha, Ecuador
More from Bean Theory
Costa Rica
Bean Theory
SINGLE ORIGIN · CENTRAL VALLEY, COSTA RICA
Dark chocolate · Roasted peanuts · Earthy
Medium-Dark roast
Deep Space
Bean Theory
SINGLE ORIGIN · LA PAZ, HONDURAS
Blackberry jam · Dark chocolate · Hazelnut
Dark roast
Fusion
Bean Theory
BLEND
Brown sugar · Honey · Caramel · Dried plum
Medium roast
FAQ
Where does Ecuador La Perla come from?
Ecuador La Perla comes from La Perla, Pinchincha, Ecuador. It is a honey coffee.
What does Ecuador La Perla taste like?
Bean Theory lists papaya, golden raisin, tropical juice and pineapple.
How do I brew Ecuador La Perla?
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.