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
Cauca, Colombia
Processes
Thermal ShockWashed
Tasting notes
Cardamom bunGolden raisinSweet creamCinnamon sugar
Varietal
Castillo
Species
Arabica
Altitude
1900 masl
Farm
Finca El Paraíso
Producer
Diego Bermudez & Family
Current lot
M03
About
Thermal shock washed Castillo from Finca El Paraíso. Sweet, easy-going and cozy, like a French pastry: cardamom bun, cream cheese danish or pain aux raisins with cinnamon sugar.

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FAQ

Where does Diego Bermudez Thermal Shock Castillo come from?

Diego Bermudez Thermal Shock Castillo comes from Cauca, Colombia. It is a Thermal Shock and washed coffee. It grows at 1900 masl.

What does Diego Bermudez Thermal Shock Castillo taste like?

Black & White Coffee Roasters lists cardamom bun, golden raisin, sweet cream and cinnamon sugar.

How do I brew Diego Bermudez Thermal Shock Castillo?

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.