How to brew this

Suggestion
Ratio
1:2.5
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 · 1/10
Type
Single origin
Origin
Pozo Negro, Masaguara, Intibucá, Honduras
Process
Washed
Tasting notes
GardeniaPearLoquatMandarin
Varietal
Gesha
Species
Arabica
Altitude
1820 masl
Farm
El Zapote
Producer
Wilmer Grau Montoya
Best for
Filter
About
El Zapote sits at 1,820 m in Intibucá, one of few Honduran farms above 1,800 m. This harvest leans sweet over acidic, with creamy gardenia, ripe pear, yellow loquat and honey mandarin. 48 hours of cherry fermentation, 36 hours of wet fermentation and 25 days of sun drying.

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FAQ

Where does El Zapote Geisha come from?

El Zapote Geisha comes from Pozo Negro, Masaguara, Intibucá, Honduras. It is a washed coffee. It grows at 1820 masl.

What does El Zapote Geisha taste like?

Big Sur Coffee lists gardenia, pear, loquat and mandarin.

How do I brew El Zapote Geisha?

Start at 1:2.5 for espresso or 1:16 for pour-over. Brew it at 94°C (201°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.