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
Ahuachapán, El Salvador
Process
Washed
Tasting notes
Dried mangoMilk chocolateYellow tropical fruitResin
Varietal
Pacamara
Species
Arabica
Altitude
1600 masl
Farm
La Fany
Producer
Rafael and Carmen da Silva Hoff
About
Washed Pacamara from Finca La Fany on the Apaneca-Ilamatepec mountain range in El Salvador, a fifth-generation family farm run by Rafael and Carmen da Silva Hoff. Vibrant acidity and a creamy body.

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FAQ

Where does La Fany come from?

La Fany comes from Ahuachapán, El Salvador. It is a washed coffee. It grows at 1600 masl.

What does La Fany taste like?

Drop Coffee lists dried mango, milk chocolate, yellow tropical fruit and resin.

How do I brew La Fany?

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.