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 Tambo, Cauca, Colombia
Processes
Red HoneyHibiscus Co-Ferment
Tasting notes
Black cherryLavenderFigDragon fruit
Varietal
Pacamara
Species
Arabica
Producer
Dulcey family
Best for
Filter
About
Colombian Pacamara processed red honey by the Dulcey family, then co-fermented in hibiscus. Limited X-Variable microlot, 20 kilos.

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FAQ

Where does Red Honey Hibiscus Co-Ferment come from?

Red Honey Hibiscus Co-Ferment comes from El Tambo, Cauca, Colombia. It is a Red Honey and Hibiscus Co-Ferment coffee.

What does Red Honey Hibiscus Co-Ferment taste like?

CXFFEEBLACK lists black cherry, lavender, fig and dragon fruit.

How do I brew Red Honey Hibiscus Co-Ferment?

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.