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
Pitalito, Huila, Colombia
Processes
WashedAnaerobic
Tasting notes
Banana cakeNectarineMelonPineapple
Varietal
Papayo
Species
Arabica
Farm
Cultivares
Producer
Santiago Noriega
Best for
Filter
About
A washed Papayo with a 20 hour anaerobic fermentation, from Finca Cultivares in Pitalito, Huila. Banana cake, pineapple, juicy apricot, nectarine and melon, with a floral honey finish.

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FAQ

Where does Santiago Noriega Cultivares Papayo come from?

Santiago Noriega Cultivares Papayo comes from Pitalito, Huila, Colombia. It is a washed and anaerobic coffee.

What does Santiago Noriega Cultivares Papayo taste like?

Calibre Coffee lists banana cake, nectarine, melon and pineapple.

How do I brew Santiago Noriega Cultivares Papayo?

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.