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
Santa Maria, Huila, Colombia
Process
Anaerobic Natural
Tasting notes
Black cherryMarzipanSpiced orangeCraft chocolate
Varietals
CaturraCastillo
Species
Arabica
Altitude
1700 masl
Farm
El Rincón
Producer
Diego Horta
About
Anaerobic natural from Diego Horta, processed at La Palma. Black cherry, marzipan and spiced orange.

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FAQ

Where does Diego Horta Anaerobic Natural come from?

Diego Horta Anaerobic Natural comes from Santa Maria, Huila, Colombia. It is a Anaerobic Natural coffee. It grows at 1700 masl.

What does Diego Horta Anaerobic Natural taste like?

Black & White Coffee Roasters lists black cherry, marzipan, spiced orange and craft chocolate.

How do I brew Diego Horta Anaerobic Natural?

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.