How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Los Naranjos Valley, Sonsonate, El Salvador
Process
Natural
Tasting notes
Rum raisin chocolateHoneydew melonGrapefruit
Varietal
Red Bourbon
Species
Arabica
Altitude
1350–1700 masl
Farm
Finca Majahual
Producer
Murray Meza Family
Best for
Espresso
About
Natural Red Bourbon from the shaded El Ciprés fold of Finca Majahual, replanted over the last twenty years. Dried 25 to 28 days on raised beds and in greenhouses.

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FAQ

Where does El Ciprés come from?

El Ciprés comes from Los Naranjos Valley, Sonsonate, El Salvador. It is a natural coffee. It grows at 1350–1700 masl.

What does El Ciprés taste like?

Five Elephant lists rum raisin chocolate, honeydew melon and grapefruit.

How do I brew El Ciprés?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.