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
Ciudad Bolívar, Antioquia, Colombia
Processes
Anaerobic NaturalDouble Fermentation
Tasting notes
SweetComplexChocolate liqueurCandied fruitFunky
Varietal
Gesha
Species
Arabica
Altitude
1950–2000 masl
Farm
La Reserva
Importer
Cumbres
About
Double anaerobic natural Geisha from Finca La Reserva in Ciudad Bolívar, Antioquia, bought directly from Cumbres. Cherries oxidized for 48 hours, fermented anaerobically for 72 hours, exposed to oxygen for 12 hours, then given a second 24-hour anaerobic fermentation before drying for 15-30 days.

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FAQ

Where does La Reserva Double Anaerobic Geisha come from?

La Reserva Double Anaerobic Geisha comes from Ciudad Bolívar, Antioquia, Colombia. It is a Anaerobic Natural and Double Fermentation coffee. It grows at 1950–2000 masl.

What does La Reserva Double Anaerobic Geisha taste like?

Harp & Bowl Coffee Co. lists sweet, complex, chocolate liqueur, candied fruit and funky.

How do I brew La Reserva Double Anaerobic Geisha?

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.