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
Alta Verapaz, Cobán, Guatemala
Process
Washed
Tasting notes
Dried apricotHazelnutMaple syrup
Varietal
Caturra
Species
Arabica
Altitude
1400–1600 masl
Farm
Santa Isabel
Best for
Espresso
About
Caturra lot from Santa Isabel, a fifth-generation family estate founded in 1875 in Alta Verapaz, at 1,400 to 1,600 m. Pulped the same day at the estate's wet mill, fermented up to 17 hours, washed and dried slowly in the sun and then in a greenhouse on raised beds.

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FAQ

Where does Santa Isabel come from?

Santa Isabel comes from Alta Verapaz, Cobán, Guatemala. It is a washed coffee. It grows at 1400–1600 masl.

What does Santa Isabel taste like?

Bench Coffee Co. lists dried apricot, hazelnut and maple syrup.

How do I brew Santa Isabel?

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.