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
Huila, Colombia
Process
Anaerobic Natural
Tasting notes
Passion fruitLycheePineappleMelon
Varietal
Sidra
Species
Arabica
Altitude
1850 masl
Farm
El Diviso
Producer
Nestor Lasso
Best for
Espresso & filter
About
Competition-series Bourbon Sidra from Nestor Lasso in Huila. Cherry is oxidised 36 hours, fermented anaerobically for 48 hours, then submerged-fermented 36 hours before a thermal shock and controlled dehumidified drying.

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FAQ

Where does El Diviso Sidra come from?

El Diviso Sidra comes from Huila, Colombia. It is a Anaerobic Natural coffee. It grows at 1850 masl.

What does El Diviso Sidra taste like?

Gardelli Specialty Coffees lists passion fruit, lychee, pineapple and melon.

How do I brew El Diviso Sidra?

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.