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
Carmo de Minas, Minas Gerais, Brazil
Process
Anaerobic Natural
Tasting notes
Raspberry jamRoasted hazelnutToffee
Varietal
Red Catuaí
Species
Arabica
Altitude
1275 masl
Farm
Sítio Santa Catarina
Producer
Sebastião Alexandre da Silva
Best for
Espresso & filter
About
Anaerobic natural Red Catuaí from the five-hectare Sítio Santa Catarina in Carmo de Minas, grown at 1,275 m and processed at the Pedra Branca mill. Very present, long-lasting sweetness.

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FAQ

Where does Santa Catarina come from?

Santa Catarina comes from Carmo de Minas, Minas Gerais, Brazil. It is a Anaerobic Natural coffee. It grows at 1275 masl.

What does Santa Catarina taste like?

Kaffeekirsche Roastery lists raspberry jam, roasted hazelnut and toffee.

How do I brew Santa Catarina?

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.