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
Tarrazú, Costa Rica
Process
Natural
Tasting notes
Black cherryRed grapeMaple syrup
Varietal
Milenio
Species
Arabica
Farm
La Karola
Producer
Steven Mora
Importer
InterAmerican Coffee
Best for
Filter
About
A limited microlot of Milenio (H10) from the Mora family's La Karola farm in Tarrazú. Ripe cherry was fermented in open tanks in the dark for 48 hours, then slow dried for 45 days in a dark room with controlled airflow, temperature and humidity.

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FAQ

Where does La Karola Dark Room come from?

La Karola Dark Room comes from Tarrazú, Costa Rica. It is a natural coffee.

What does La Karola Dark Room taste like?

Horsham Coffee Roaster lists black cherry, red grape and maple syrup.

How do I brew La Karola Dark Room?

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.