How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Chirinos, Cajamarca, Peru
Process
Washed
Tasting notes
KumquatAppleHazelnut
Varietal
Caturra
Species
Arabica
Altitude
1850 masl
Farm
Finca Flor de la Montaña
Producer
David Guevara Cotrina
Importer
Cafe Imports
Certifications
Organic
Best for
Espresso & filter
About
Washed Caturra from David Guevara Cotrina, who farms Finca Flor de la Montaña at 1,850 m in Chirinos and is a board member of the Lima Coffees cooperative. Organic certified.

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FAQ

Where does La Babilla come from?

La Babilla comes from Chirinos, Cajamarca, Peru. It is a washed coffee. It grows at 1850 masl.

What does La Babilla taste like?

Kaffeekirsche Roastery lists kumquat, apple and hazelnut.

How do I brew La Babilla?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.