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
Armenia, Quindío, Colombia
Processes
AnaerobicWashed
Tasting notes
Stone fruitCane sugarMandarinCocoa nibs
Varietal
Caturra
Species
Arabica
Altitude
1500 masl
Farm
Santa Mónica
Producer
Jairo Arcila
Best for
Filter
About
A Caturra from Jairo Arcila's Santa Mónica farm, given a 30-hour anaerobic fermentation in water then washed and sun-dried, with mandarin acidity, stone fruit and cane sugar and a cocoa nib finish.

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FAQ

Where does Botero come from?

Botero comes from Armenia, Quindío, Colombia. It is a anaerobic and washed coffee. It grows at 1500 masl.

What does Botero taste like?

Cafezal lists stone fruit, cane sugar, mandarin and cocoa nibs.

How do I brew Botero?

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.