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
Anaerobic WashedYeast Inoculated
Tasting notes
MangoDulce de lecheElderflower
Varietal
Gesha
Species
Arabica
Altitude
1930 masl
Farm
Finca El Paraiso
Producer
Diego Samuel Bermudez
Best for
Espresso & filter
About
A Gesha lot from Finca El Paraiso. Overripe cherries get a 72-hour submerged anaerobic fermentation with yeast, then dehumidifier drying. Mango, dulce de leche and elderflower with a silky body and citric acidity.

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FAQ

Where does Salma Bermudez come from?

Salma Bermudez comes from Cauca, Colombia. It is a Anaerobic Washed and Yeast Inoculated coffee. It grows at 1930 masl.

What does Salma Bermudez taste like?

Hydrangea Coffee Roasters lists mango, dulce de leche and elderflower.

How do I brew Salma Bermudez?

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.