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
Buesaco, Nariño, Colombia
Processes
WashedYeast Inoculated
Tasting notes
HoneysuckleMagnoliaPeachYuzu
Varietal
Gesha
Species
Arabica
Altitude
1902 masl
Farm
La Golondrina
Producer
Huver Castillo
Best for
Filter
About
Washed Geisha from second-generation producer Huver Castillo in Buesaco, Nariño. Cherries oxidize for 17 hours, ferment a further 74 hours with brewer's yeast, then dry mechanically below 35°C.

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FAQ

Where does La Golondrina come from?

La Golondrina comes from Buesaco, Nariño, Colombia. It is a washed and Yeast Inoculated coffee. It grows at 1902 masl.

What does La Golondrina taste like?

Hatch lists honeysuckle, magnolia, peach and yuzu.

How do I brew La Golondrina?

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.