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
Yunguilla Valley, Azuay, Ecuador
Process
Anaerobic Natural
Tasting notes
GuavaBlackberry leafLilac
Varietal
Typica
Species
Arabica
Altitude
1600–1800 masl
Farm
Pillcocaja
Producer
Ana & Nicolas Crespo
About
Typica from Pillcocaja, a seven-hectare farm in Ecuador's Yunguilla Valley managed by Ana and Nicolas Crespo, shaded by native faique trees. Hand-picked cherries are sealed in an oxygen-free environment to ferment, then dried whole on African raised beds.

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FAQ

Where does Ana & Nicolas Crespo ‘Pillcocaja’ Typica Anaerobic Natural come from?

Ana & Nicolas Crespo ‘Pillcocaja’ Typica Anaerobic Natural comes from Yunguilla Valley, Azuay, Ecuador. It is a Anaerobic Natural coffee. It grows at 1600–1800 masl.

What does Ana & Nicolas Crespo ‘Pillcocaja’ Typica Anaerobic Natural taste like?

HEX Coffee Roasters lists guava, blackberry leaf and lilac.

How do I brew Ana & Nicolas Crespo ‘Pillcocaja’ Typica Anaerobic Natural?

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.