How to brew this

Suggestion
Ratio
1:2.2
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 · 3/10
Type
Single origin
Origin
Cauca, Colombia
Processes
Double AnaerobicWashedThermal ShockYeast Inoculated
Tasting notes
PeachLycheeOsmanthus
Varietal
Castillo
Species
Arabica
Altitude
1960 masl
Farm
El Paraiso
Producer
Bermudez Family
About
Double anaerobic fermentation with yeast. A culture of yellow-fruit yeast is grown from the cherry mucilage and pulp and used for a second fermentation, followed by thermal shock. No fruit is added.

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FAQ

Where does El Paraiso Peach come from?

El Paraiso Peach comes from Cauca, Colombia. It is a Double Anaerobic, washed, Thermal Shock and Yeast Inoculated coffee. It grows at 1960 masl.

What does El Paraiso Peach taste like?

Coffee Roastery 101 lists peach, lychee and osmanthus.

How do I brew El Paraiso Peach?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.