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
San Ignacio, Cajamarca, Peru
Process
Natural
Tasting notes
Blackberry jamPomeloVanilla beanCaramel
Varietal
Bourbon
Species
Arabica
Altitude
1750 masl
Farm
Finca El Morito
Producer
Anthony Vásquez
Best for
Espresso & filter
About
Limited natural Bourbon micro-lot from Anthony Vásquez at Finca El Morito, San Ignacio, Cajamarca. Fermented 30-48 hours and dried 20-25 days on African beds. Exceptional as filter; also performs as espresso. Sold in filter and espresso roasts.

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FAQ

Where does Peru El Morito come from?

Peru El Morito comes from San Ignacio, Cajamarca, Peru. It is a natural coffee. It grows at 1750 masl.

What does Peru El Morito taste like?

Clark St Coffee lists blackberry jam, pomelo, vanilla bean and caramel.

How do I brew Peru El Morito?

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.