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
Marcala, La Paz, Honduras
Process
Anaerobic Natural
Tasting notes
QuinceCherry plumCoconutHazelnut
Varietals
BourbonCatuaí
Species
Arabica
Altitude
1750 masl
Farm
La Joya
Producer
Carlos Amaya
Best for
Filter
About
From La Joya, the Amaya family farm in Marcala, La Paz, run by fourth-generation producer Carlos Amaya. Natural Bourbon and Catuaí with 120-hour anaerobic fermentation, dried 30 days on raised beds. Quince, cherry plum, coconut and hazelnut. Score 86.75, season 2026.

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FAQ

Where does La Joya come from?

La Joya comes from Marcala, La Paz, Honduras. It is a Anaerobic Natural coffee. It grows at 1750 masl.

What does La Joya taste like?

Jacobsen og Svart lists quince, cherry plum, coconut and hazelnut.

How do I brew La Joya?

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.