How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Marcala, La Paz, Honduras
Process
Anaerobic Natural
Tasting notes
Stewed peachChocolate moussePineapple
Varietal
Red Catuaí
Species
Arabica
Altitude
1500 masl
Farm
Finca La Cueva
Producer
Roger Antonio Domínguez Márquez
Best for
Espresso
About
Vibrant, fruit-forward Red Catuaí microlot from Roger Domínguez's Finca La Cueva in Marcala, La Paz, processed as an anaerobic natural. Juicy and expressive, with lively acidity and a syrupy sweetness. Roasted for espresso.

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FAQ

Where does Roger Dominguez come from?

Roger Dominguez comes from Marcala, La Paz, Honduras. It is a Anaerobic Natural coffee. It grows at 1500 masl.

What does Roger Dominguez taste like?

Darkstar Coffee lists stewed peach, chocolate mousse and pineapple.

How do I brew Roger Dominguez?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.