How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
El Chaco, Pichincha, Ecuador
Process
Washed
Varietal
Sidra
Species
Arabica
Altitude
1400 masl
Farm
La Josefina
Producer
Ligia Merizalde and Leopoldo Andrade
Best for
Filter
About
A selection of Sidra beans from La Josefina, a farm inside the Cayambe-Coca Natural Reserve.

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FAQ

Where does La Josefina Sidra come from?

La Josefina Sidra comes from El Chaco, Pichincha, Ecuador. It is a washed coffee. It grows at 1400 masl.

What roast level is La Josefina Sidra?

La Josefina Sidra is a medium-light roast, 4 out of 10 on Tazzina's roast scale. Cafetoria Coffee Roastery roasts it for filter.

How do I brew La Josefina Sidra?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.