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
El Paraiso, Huabal, Cajamarca, Peru
Process
Washed
Tasting notes
NectarineBergamotBlack tea
Varietal
Gesha
Species
Arabica
Altitude
1800–1900 masl
Farm
Los Cedros
Producer
Maria Nila Heredia
Best for
Filter
About
Maria Nila Heredia is a first-generation coffee farmer who, with her husband Rey and their two sons, manages the 3-hectare farm Los Cedros in the village of El Paraiso, Huabal. The couple spent years growing vegetables around Jaén and San Ignacio while gradually buying small plots of land, then invested their savings in a larger farm and coffee production. The farm sits at 1,800-1,900 metres above sea level. Alongside traditional Caturra and Bourbon, Maria Nila began experimenting with newer varieties on her sons' recommendation, planting the first Gesha seeds in 2021 with the first significant harvest in 2024. Cherries are sorted and floated, pulped the same day, fermented for around 36 hours in tiled tanks, then washed twice with fresh spring water. The coffee is pre-dried in the sun before finishing slowly on raised beds inside a parabolic dryer for around 15 days.

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FAQ

Where does Los Cedros come from?

Los Cedros comes from El Paraiso, Huabal, Cajamarca, Peru. It is a washed coffee. It grows at 1800–1900 masl.

What does Los Cedros taste like?

Casino Mocca lists nectarine, bergamot and black tea.

How do I brew Los Cedros?

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.