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
Costa Rica
Process
Anaerobic
Tasting notes
GingerbreadApple syrupLime
Varietals
CaturraRed Catuaí
Species
Arabica
Altitude
1550 masl
Farm
La Minilla
Producer
Sergio Salas Jiménez
Best for
Espresso & filter
About
Anaerobic lot from Sergio Salas' La Minilla farm (El Diamante), processed at Café de Altura, grown at 1550 masl. Sweet and warming winter coffee with gingerbread spice, rich apple syrup and a lively lime sparkle.

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FAQ

Where does El Diamante La Minilla come from?

El Diamante La Minilla comes from Costa Rica. It is a anaerobic coffee. It grows at 1550 masl.

What does El Diamante La Minilla taste like?

Keen Coffee lists gingerbread, apple syrup and lime.

How do I brew El Diamante La Minilla?

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.