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
El Tambo, Cauca, Colombia
Processes
WashedThermal ShockYeast Inoculated
Tasting notes
Strawberry candyFruit punchPeachRoseAppleLemonade
Varietal
Castillo
Species
Arabica
Altitude
1960 masl
Farm
Finca El Paraiso
Producer
Diego Samuel Bermudez
Best for
Filter
About
Castillo from Diego Samuel Bermudez's El Paraiso: 72 h anaerobic cherry fermentation, a yeast-inoculated pressurised fermentation, then thermal shock.

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FAQ

Where does El Paraiso Candy Shop come from?

El Paraiso Candy Shop comes from El Tambo, Cauca, Colombia. It is a washed, Thermal Shock and Yeast Inoculated coffee. It grows at 1960 masl.

What does El Paraiso Candy Shop taste like?

Kaffeelix lists strawberry candy, fruit punch, peach, rose, apple and lemonade.

How do I brew El Paraiso Candy Shop?

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.