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
Cauca, Colombia
Processes
AnaerobicDouble FermentationYeast InoculatedThermal Shock
Tasting notes
OsmanthusLycheeKasugai gummies
Varietal
Castillo
Species
Arabica
Altitude
1960 masl
Farm
Finca El Paraiso
Producer
Diego Samuel Bermudez
Best for
Espresso & filter
About
Castillo from Finca El Paraiso, given an extended aerobic and anaerobic fermentation with selected yeasts and a thermal shock wash. Osmanthus, lychee and gummy candy with a creamy body and malic acidity.

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FAQ

Where does El Paraiso Lychee come from?

El Paraiso Lychee comes from Cauca, Colombia. It is a anaerobic, Double Fermentation, Yeast Inoculated and Thermal Shock coffee. It grows at 1960 masl.

What does El Paraiso Lychee taste like?

Hydrangea Coffee Roasters lists osmanthus, lychee and kasugai gummies.

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.