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
Loja, Ecuador
Process
Anaerobic Natural
Tasting notes
RaspberryCaramelVelvety
Varietal
B7
Species
Arabica
Altitude
2100 masl
Farm
Hacienda La Papaya
Producer
Juan Peña
About
A high-block lot of Juan Peña's B7 variety (a Typica, Caturra, Pacas and Yellow Bourbon cross) from Hacienda La Papaya, given a 120-hour anaerobic fermentation. Raspberry acidity, caramel sweetness, velvety body.

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FAQ

Where does Ecuador Juan Peña B7 come from?

Ecuador Juan Peña B7 comes from Loja, Ecuador. It is a Anaerobic Natural coffee. It grows at 2100 masl.

What does Ecuador Juan Peña B7 taste like?

Dune Coffee Roasters lists raspberry, caramel and velvety.

How do I brew Ecuador Juan Peña B7?

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.