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
VanillaButterCocoa nibs
Varietal
Gesha
Species
Arabica
Altitude
1550 masl
Farm
Finca El Puente
Best for
Espresso & filter
About
Anaerobic natural Gesha from Finca El Puente in Marcala, Honduras, grown at 1,550 metres. Vanilla sweetness, soft butter and the firm character of cocoa nibs.

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FAQ

Where does Honduras Finca El Puente Gesha Anaerobic Natural come from?

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

What does Honduras Finca El Puente Gesha Anaerobic Natural taste like?

Ditta Artigianale lists vanilla, butter and cocoa nibs.

How do I brew Honduras Finca El Puente Gesha 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.