How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Cuyanausul, Ahuachapán, El Salvador
Process
Natural
Tasting notes
ToffeeCocoaRed currant
Varietal
Pacamara
Species
Arabica
Altitude
1250–1500 masl
Farm
La Dalia
Producer
Guillen Family
Certifications
Direct Trade
Best for
Filter
About
Pacamara natural from the Guillen family's Finca La Dalia in western El Salvador, grown on volcanic soils under shade trees at 1,250 to 1,500 m, selectively hand-picked and dried for 24 days on raised beds. Cocoa, toffee and redcurrant with a full body, calm sweetness and a clear, structured texture.

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FAQ

Where does La Dalia come from?

La Dalia comes from Cuyanausul, Ahuachapán, El Salvador. It is a natural coffee. It grows at 1250–1500 masl.

What does La Dalia taste like?

Elbgold lists toffee, cocoa and red currant.

How do I brew La Dalia?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.