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
San José del Alto, Jaén, Peru
Process
Washed
Tasting notes
HibiscusApricotAppleBlack tea
Varietal
Gesha
Species
Arabica
Altitude
1700–1900 masl
Farm
La Palma
Producer
Pedro Garcia Diaz
Best for
Filter
About
A washed Gesha from Pedro Garcia Diaz in San José del Alto, Jaén. Hibiscus acidity, apricot sweetness and a black tea finish.

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FAQ

Where does La Palma come from?

La Palma comes from San José del Alto, Jaén, Peru. It is a washed coffee. It grows at 1700–1900 masl.

What does La Palma taste like?

Beansmith's Coffee Roastery lists hibiscus, apricot, apple and black tea.

How do I brew La Palma?

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.