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
Jaén, Peru
Process
Natural
Tasting notes
JasminePineappleMaple syrupCinnamonPeach
Varietal
Gesha
Species
Arabica
Altitude
1700–1900 masl
Producer
Marcelino Chinguel, Idelso Perales Perez, Paul La Torre Mejia
Best for
Espresso & filter
About
Competition-series natural Geisha from Jaén, northern Peru, dried whole-cherry on raised beds to build sweetness and aromatic intensity.

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FAQ

Where does La Torre Mejia come from?

La Torre Mejia comes from Jaén, Peru. It is a natural coffee. It grows at 1700–1900 masl.

What does La Torre Mejia taste like?

Gardelli Specialty Coffees lists jasmine, pineapple, maple syrup, cinnamon and peach.

How do I brew La Torre Mejia?

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.