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
Colasay, Peru
Process
Washed
Tasting notes
PineappleCherryWater chestnut
Varietal
Bourbon Colasay
Species
Arabica
Altitude
1710–1800 masl
Producer
Yonal Fernandez
About
Round and juicy pineapple fills the mouth when hot as it subsides into a water chestnut-like sweetness before it cools down to reveal fresh cherries and a long lingering sweetness akin to drinking water chestnut juice mixed with sugarcane.

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FAQ

Where does La Mandarina come from?

La Mandarina comes from Colasay, Peru. It is a washed coffee. It grows at 1710–1800 masl.

What does La Mandarina taste like?

Exposure Therapy Coffee lists pineapple, cherry and water chestnut.

How do I brew La Mandarina?

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.