How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Chirripó, Costa Rica
Process
Anaerobic Natural
Tasting notes
Fruit jamCocoa nibsCaramel
Varietal
Red Catuaí
Species
Arabica
Altitude
1600 masl
Farm
Café Rivense del Chirripó
Producer
Ureña Rojas Family
Importer
Café Rivense del Chirripó
Best for
Espresso & filter
About
Espresso roast of the Ureña Rojas family's anaerobic natural Red Catuaí from the La Catarata plot at Café Rivense del Chirripó in Costa Rica. Full-bodied and sweet with moderate acidity, and it also works as a heavier filter coffee.

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FAQ

Where does La Catarata Anaerobic come from?

La Catarata Anaerobic comes from Chirripó, Costa Rica. It is a Anaerobic Natural coffee. It grows at 1600 masl.

What does La Catarata Anaerobic taste like?

Good Life Coffee lists fruit jam, cocoa nibs and caramel.

How do I brew La Catarata Anaerobic?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.