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
Armenia, Quindío, Colombia
Processes
AnaerobicCo-Fermented
Tasting notes
CherryCaramel
Varietal
Castillo
Species
Arabica
Altitude
1500 masl
Farm
Santa Mónica
Producer
Jairo Arcila
Best for
Filter
About
Castillo from Jairo Arcila's Santa Mónica farm, fermented anaerobically for 48 hours with fresh cherries. Intense cherry, caramel and lively acidity.

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FAQ

Where does Santa Mónica Cherry Anaerobic come from?

Santa Mónica Cherry Anaerobic comes from Armenia, Quindío, Colombia. It is a anaerobic and Co-Fermented coffee. It grows at 1500 masl.

What does Santa Mónica Cherry Anaerobic taste like?

Gringo Nordic Coffee Roasters lists cherry and caramel.

How do I brew Santa Mónica Cherry Anaerobic?

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.