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, Honduras
Process
Anaerobic Natural
Tasting notes
PineappleHoneyRaisin
Varietal
Catuaí
Species
Arabica
Altitude
1550 masl
Farm
Finca El Puente
Best for
Espresso & filter
About
Anaerobic natural Catuai from Finca El Puente in Marcala, Honduras, grown at 1,550 metres. Round, complex acidity with pineapple, raisin-like sweetness and a syrupy honey finish.

More from Ditta Artigianale

Brazil Santa Barbara
Ditta Artigianale
SINGLE ORIGIN · CERRADO MINEIRO, BRAZIL
Milk chocolate · Hazelnut · Red apple
Medium-Light roast
Colombia Galeras Decaf
Ditta Artigianale
SINGLE ORIGIN · NARIÑO, COLOMBIA
Caramel · Milk chocolate · Apple · Lemon
Medium-Light roast
Colombia Las Perlitas
Ditta Artigianale
SINGLE ORIGIN · HUILA, COLOMBIA
Cranberry · Yellow plum · Toffee
Medium-Light roast

FAQ

Where does Honduras Finca El Puente Anaerobic Natural come from?

Honduras Finca El Puente Anaerobic Natural comes from Marcala, Honduras. It is a Anaerobic Natural coffee. It grows at 1550 masl.

What does Honduras Finca El Puente Anaerobic Natural taste like?

Ditta Artigianale lists pineapple, honey and raisin.

How do I brew Honduras Finca El Puente Anaerobic Natural?

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.