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 Chaco, Napo, Ecuador
Process
Anaerobic Honey
Tasting notes
Green appleRed berriesPapayaPear ciderJasmine
Varietal
Typica Mejorado
Species
Arabica
Altitude
1500 masl
Farm
La Josefina
Producer
Leopoldo Andrade
About
Typica Mejorado from Leopoldo Andrade's La Josefina farm in Napo, at the gateway to the Amazon. Honey processed with anaerobic fermentation. Jasmine and citrus-blossom aromatics with ripe berry, pear and papaya sweetness, like a pear cider. Part of Kurasu's Premium range.

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FAQ

Where does Ecuador Leopoldo Andrade come from?

Ecuador Leopoldo Andrade comes from El Chaco, Napo, Ecuador. It is a Anaerobic Honey coffee. It grows at 1500 masl.

What does Ecuador Leopoldo Andrade taste like?

Kurasu lists green apple, red berries, papaya, pear cider and jasmine.

How do I brew Ecuador Leopoldo Andrade?

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.