How to brew this

Suggestion
Ratio
1:2.2
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 · 3/10
Type
Single origin
Origin
Acevedo, Huila, Colombia
Process
Anaerobic Natural
Tasting notes
Raspberry jamCandyCaramelKahlua
Varietal
Gesha
Species
Arabica
Altitude
1450 masl
Farm
Finca Villa Betulia
Producer
Luis Anibal Calderon
Best for
Filter
About
A special release anaerobic natural Gesha microlot from Luis Anibal Calderon at Finca Villa Betulia. Jammy, round and complex, with winey acidity and subtle florals.

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FAQ

Where does Luis Anibal Calderon come from?

Luis Anibal Calderon comes from Acevedo, Huila, Colombia. It is a Anaerobic Natural coffee. It grows at 1450 masl.

What does Luis Anibal Calderon taste like?

Gabriel Coffee lists raspberry jam, candy, caramel and kahlua.

How do I brew Luis Anibal Calderon?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.