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
Pitalito, Huila, Colombia
Processes
Anaerobic NaturalThermal Shock
Tasting notes
Red fruit candyRhubarbCherryFloralTropical fruit
Varietal
Sidra
Species
Arabica
Altitude
1850 masl
Farm
El Diviso
Producer
Nestor Lasso
Importer
CATA Export
Best for
Filter
About
Natural anaerobic thermal-shock Sidra from Nestor Lasso's El Diviso farm near Pitalito, Huila.

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FAQ

Where does El Diviso Sidra come from?

El Diviso Sidra comes from Pitalito, Huila, Colombia. It is a Anaerobic Natural and Thermal Shock coffee. It grows at 1850 masl.

What does El Diviso Sidra taste like?

KB Coffee Roasters lists red fruit candy, rhubarb, cherry, floral and tropical fruit.

How do I brew El Diviso Sidra?

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.