How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Nueva Segovia, Jinotega, Nicaragua
Process
Natural
Tasting notes
AlmondApricotChocolate cake
Varietals
CaturraCatuaíMarsellesa
Species
Arabica
Altitude
1100–1600 masl
Producer
Oscar Torres, Edwin Burgos, Claudia Rivera
Best for
Espresso & filter
About
Named for El Malinche, a tree that blooms with fiery red flowers at the start of the rainy season in Nicaragua's Nueva Segovia and Jinotega regions. A natural-process lot from producers Oscar Torres, Edwin Burgos, and Claudia Rivera, with notes of almond, apricot, and chocolate cake. Available in Drip or Espresso roast profiles.

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FAQ

Where does La Llamarada come from?

La Llamarada comes from Nueva Segovia, Jinotega, Nicaragua. It is a natural coffee. It grows at 1100–1600 masl.

What does La Llamarada taste like?

Coava Coffee lists almond, apricot and chocolate cake.

How do I brew La Llamarada?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.