How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
El Cerron, Marcala, Honduras
Processes
NaturalExtended Fermentation
Tasting notes
RoseLimeHoneyCaramel
Varietal
Parainema
Species
Arabica
Altitude
1800 masl
Farm
La Joya
Producer
Carlos Amaya
Best for
Espresso & filter
About
Parainema from Carlos Amaya's La Joya farm in Marcala, fermented in the cherry for 65 hours, then dried naturally. Rose, lime, honey and caramel. SCA 86.

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FAQ

Where does La Joya Parainema come from?

La Joya Parainema comes from El Cerron, Marcala, Honduras. It is a natural and Extended Fermentation coffee. It grows at 1800 masl.

What does La Joya Parainema taste like?

Chronic. lists rose, lime, honey and caramel.

How do I brew La Joya Parainema?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.