How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Tenejapa, Chiapas, Mexico
Process
Washed
Tasting notes
ToffifeeHazelnutChocolateBerry
Varietals
CaturraCosta RicaMarsellesaTypica
Species
Arabica
Altitude
1400 masl
Importer
Covoya Coffee
Best for
Espresso
About
Washed coffee from smallholders in Tenejapa, Chiapas. Very sweet and nutty, roasted for espresso and automatic machines.

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FAQ

Where does Ki-Saya come from?

Ki-Saya comes from Tenejapa, Chiapas, Mexico. It is a washed coffee. It grows at 1400 masl.

What does Ki-Saya taste like?

Diamonds Roastery lists toffifee, hazelnut, chocolate and berry.

How do I brew Ki-Saya?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.