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
Utcubamba, Amazonas, Peru
Process
Anaerobic Natural
Tasting notes
Lemon verbenaAcacia honeyRose
Varietal
Gesha
Species
Arabica
Altitude
1700 masl
Producer
Marcos Herrera
Importer
Khipu
Best for
Filter
About
Grown by Marcos Herrera near Lonya Grande. Whole cherries ferment sealed for 72 hours, then dry in solar dryers for 30 days. 14th place at the 2024 Cup of Excellence.

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FAQ

Where does Marcos Herrera come from?

Marcos Herrera comes from Utcubamba, Amazonas, Peru. It is a Anaerobic Natural coffee. It grows at 1700 masl.

What does Marcos Herrera taste like?

Full Court Press lists lemon verbena, acacia honey and rose.

How do I brew Marcos Herrera?

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.