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
Piendamó, Cauca, Colombia
Processes
WashedDouble AnaerobicThermal Shock
Tasting notes
LycheePeachOsmanthus honey
Varietal
Castillo
Species
Arabica
Altitude
1960 masl
Farm
Finca El Paraíso
Producer
Daniel Bermúdez
Best for
Filter
About
Castillo from Finca El Paraíso: a 72-hour submerged anaerobic fermentation, then a second 36-hour pressurized fermentation with a pulp-and-mucilage culture medium, finished with a thermal shock and dehumidifier drying.

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FAQ

Where does El Paraiso Lychee come from?

El Paraiso Lychee comes from Piendamó, Cauca, Colombia. It is a washed, Double Anaerobic and Thermal Shock coffee. It grows at 1960 masl.

What does El Paraiso Lychee taste like?

Hatch lists lychee, peach and osmanthus honey.

How do I brew El Paraiso Lychee?

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.