How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Chimaltenango, Acatenango, Guatemala
Processes
Anaerobic NaturalCarbonic Maceration
Tasting notes
Chocolate-covered cherryVanillaRum
Varietal
Bourbon
Species
Arabica
Altitude
1850 masl
Farm
Finca La Senda
Best for
Filter
About
An anaerobic natural Bourbon from Finca La Senda in Acatenango, carbonic macerated in sealed tanks for up to 450 hours.

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FAQ

Where does Finca La Senda CM come from?

Finca La Senda CM comes from Chimaltenango, Acatenango, Guatemala. It is a Anaerobic Natural and Carbonic Maceration coffee. It grows at 1850 masl.

What does Finca La Senda CM taste like?

Beansmith's Coffee Roastery lists chocolate-covered cherry, vanilla and rum.

How do I brew Finca La Senda CM?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.