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
Boquete, Chiriquí, Panama
Process
Anaerobic Natural
Tasting notes
DamsonCocoa
Varietal
Catuaí
Species
Arabica
Farm
La Huella
Producer
Pedro and Katarina Moss
About
Pedro Moss and his wife Katarina produce exceptional coffees in the exquisite landscape of Boquete. Their mill processes cherries from their own farm in Cañas Verdes and the very best lots from surrounding farms which we showcase under the La Huella "Cafe de Panama" name. In many ways a classic natural process but with additional care taken on every step. A short period of anaerobic (oxygen-free) fermentation stimulates natural yeasts before slow and careful drying to maximise the flavour from these sugar-rich cherries.

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FAQ

Where does Panama La Huella come from?

Panama La Huella comes from Boquete, Chiriquí, Panama. It is a Anaerobic Natural coffee.

What does Panama La Huella taste like?

Darkwoods Coffee lists damson and cocoa.

How do I brew Panama La Huella?

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.