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
Mesapata, Yanatile, Cusco, Peru
Process
Honey
Tasting notes
NectarineLemongrassBlack tea
Varietal
Gesha
Species
Arabica
Altitude
2050 masl
Farm
Finca Carmenpata
Producer
Wilson Mamani Contreras
Best for
Espresso & filter
About
Wilson Mamani Contreras and his wife are dedicated young producers who run Finca Carmenpata in the department of Cusco. The farm, near Mesapata, is extremely difficult to reach: a six-hour drive and a two-hour walk. The high altitude has its advantages, as the cool climate is particularly favourable for varieties such as Gesha and Bourbon. The trees are grown in the shade, cared for with homemade compost, and the harvest is selectively handpicked. Harvested cherries are processed the same day, and the seeds, covered in sticky mucilage, are dried on raised beds for 16 days with regular turning.

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FAQ

Where does Carmenpata come from?

Carmenpata comes from Mesapata, Yanatile, Cusco, Peru. It is a honey coffee. It grows at 2050 masl.

What does Carmenpata taste like?

Casino Mocca lists nectarine, lemongrass and black tea.

How do I brew Carmenpata?

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.