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
La Mesa, Cundinamarca, Colombia
Process
Anaerobic Natural
Tasting notes
MandarinRaspberryPapaya
Varietal
Gesha
Species
Arabica
Altitude
1660–1750 masl
Farm
La Maria
Producer
Orlando and Emilsen
Importer
Lohas Beans
Best for
Espresso & filter
About
The second La Maria gesha release. The cherry ferments in sealed tanks, then water is added until the coffee is fully submerged, before it drains and dries in stages.

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FAQ

Where does Colombia La Maria Gesha Anaerobic Natural come from?

Colombia La Maria Gesha Anaerobic Natural comes from La Mesa, Cundinamarca, Colombia. It is a Anaerobic Natural coffee. It grows at 1660–1750 masl.

What does Colombia La Maria Gesha Anaerobic Natural taste like?

Friedhats Coffee Roasters lists mandarin, raspberry and papaya.

How do I brew Colombia La Maria Gesha Anaerobic Natural?

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.