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
Palestina, Huila, Colombia
Process
Anaerobic Honey
Tasting notes
Ripe fruitJuicyFunkyTartChocolateExpressive
Varietal
Papayo
Species
Arabica
Altitude
1900 masl
Farm
San Gabriel
Producer
Graciela Ospina Rodriguez
Importer
Cumbres
About
Papayo Bourbon from Graciela Ospina Rodriguez and her siblings at San Gabriel in Palestina, Huila. Depulped, fermented anaerobically in tanks for 48-60 hours, then dried in its mucilage for 12-15 days.

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FAQ

Where does Graciela Rodriguez Anaerobic Papayo Bourbon come from?

Graciela Rodriguez Anaerobic Papayo Bourbon comes from Palestina, Huila, Colombia. It is a Anaerobic Honey coffee. It grows at 1900 masl.

What does Graciela Rodriguez Anaerobic Papayo Bourbon taste like?

Harp & Bowl Coffee Co. lists ripe fruit, juicy, funky, tart, chocolate and expressive.

How do I brew Graciela Rodriguez Anaerobic Papayo Bourbon?

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.