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
Nicaragua
Tasting notes
MarzipanGreen appleCashew
Species
Arabica
Producer
Mierisch family
Best for
Espresso & filter
About
From the Mierisch family. Marzipan, green apple and roasted cashew; medium-light roast for espresso and filter.

More from Dabov Specialty Coffee

Brazil by Dabov
Dabov Specialty Coffee
SINGLE ORIGIN · BRAZIL
Cocoa liqueur · Almond · Apricot
Medium roast
Colombia by Dabov
Dabov Specialty Coffee
SINGLE ORIGIN · COLOMBIA
Brown sugar · Hazelnut · Fig
Medium roast
Costa Rica Anaerobic
Dabov Specialty Coffee
SINGLE ORIGIN · COSTA RICA
Orange · Cinnamon · Chocolate
Light roast

FAQ

Where does Nicaragua La Huela come from?

Nicaragua La Huela comes from Nicaragua.

What does Nicaragua La Huela taste like?

Dabov Specialty Coffee lists marzipan, green apple and cashew.

How do I brew Nicaragua La Huela?

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.