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
Sierra Sur, Oaxaca, Mexico
Process
Washed
Tasting notes
HazelnutSnickerdoodleTiramisuMarzipanToasted almondButter toffee
Varietals
CaturraMundo NovoTypica
Species
Arabica
Altitude
1300–1900 masl
Producer
Sicobi cooperative
About
Seasonal Día de los Muertos coffee from the Sicobi cooperative's six communities in Oaxaca's Sierra Sur; washed with wooden-tank fermentation.

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FAQ

Where does Día de los Muertos come from?

Día de los Muertos comes from Sierra Sur, Oaxaca, Mexico. It is a washed coffee. It grows at 1300–1900 masl.

What does Día de los Muertos taste like?

Frothy Monkey Coffee Roasters lists hazelnut, snickerdoodle, tiramisu, marzipan, toasted almond and butter toffee.

How do I brew Día de los Muertos?

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.