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
Piendamó, Cauca, Colombia
Processes
Double AnaerobicThermal ShockYeast Inoculated
Tasting notes
Strawberry jamThymeBlue raspberry slushieCitrus zestRosemary
Varietal
Chiroso
Species
Arabica
Altitude
1950 masl
Producer
Wilton Benitez
Certifications
Direct Trade
Best for
Espresso & filter
About
A single-farmer, single-variety Chiroso lot from Wilton Benitez, processed with ozonated-water and ultraviolet sterilization, double thermal shock, double anaerobic yeast fermentation and controlled drying; jammy body and bright acidity.

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FAQ

Where does Wilton Benitez Chiroso come from?

Wilton Benitez Chiroso comes from Piendamó, Cauca, Colombia. It is a Double Anaerobic, Thermal Shock and Yeast Inoculated coffee. It grows at 1950 masl.

What does Wilton Benitez Chiroso taste like?

JBC Coffee Roasters lists strawberry jam, thyme, blue raspberry slushie, citrus zest and rosemary.

How do I brew Wilton Benitez Chiroso?

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.