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
Chirripó, Costa Rica
Process
Honey
Tasting notes
PlumBlack cherryCocoa nibs
Varietal
Red Catuaí
Species
Arabica
Altitude
1300–1550 masl
Farm
Café Rivense del Chirripó
Producer
Ureña Rojas Family
Importer
Café Rivense del Chirripó
Best for
Filter
About
Honey processed Red Catuaí from the Ureña Rojas family at Café Rivense del Chirripó, a family smallholding founded in 2005 in southern Costa Rica. Juicy and sweet with balanced acidity.

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FAQ

Where does La Catarata come from?

La Catarata comes from Chirripó, Costa Rica. It is a honey coffee. It grows at 1300–1550 masl.

What does La Catarata taste like?

Good Life Coffee lists plum, black cherry and cocoa nibs.

How do I brew La Catarata?

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.