How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Tolima, Colombia
Process
Mosto Anaerobic
Tasting notes
MangoLimoncelloJasmine
Varietal
Sidra
Species
Arabica
Altitude
1450 masl
Farm
El Vergel Estate
Producer
Elias and Shady Bayter
Best for
Filter
About
A Sidra from the Bayter family's El Vergel Estate in Tolima, fermented for 72 hours in sealed tanks with mosto from an earlier fermentation, then rested 30 days before milling. Mango, limoncello and jasmine.

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FAQ

Where does Magnum Sidra come from?

Magnum Sidra comes from Tolima, Colombia. It is a Mosto Anaerobic coffee. It grows at 1450 masl.

What does Magnum Sidra taste like?

Carnival Coffee Roasters lists mango, limoncello and jasmine.

How do I brew Magnum Sidra?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.