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
San Ignacio, Cajamarca, Peru
Process
Washed
Tasting notes
PeachFloralApricotJasmine
Varietal
Gesha
Species
Arabica
Altitude
1700–1715 masl
Farm
La Chirimoya
Producer
Victoria Ramos
Best for
Filter
About
From the Elsewhere Uncommon range. A washed Gesha from La Chirimoya, a small organic farm run by Victoria Ramos and Ulises Neyra in San Ignacio, Cajamarca. Delicate florals with bright peach sweetness and a silky body.

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FAQ

Where does Solara come from?

Solara comes from San Ignacio, Cajamarca, Peru. It is a washed coffee. It grows at 1700–1715 masl.

What does Solara taste like?

Elsewhere Coffee lists peach, floral, apricot and jasmine.

How do I brew Solara?

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.