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
Buesaco, Nariño, Colombia
Processes
AnaerobicHoney
Tasting notes
MangoRed berries
Varietal
Caturra
Species
Arabica
Altitude
1900 masl
Farm
La Mina
Producer
Blanca Edilma Lopez
Best for
Espresso & filter
About
An anaerobic honey lot grown by Blanca Edilma Lopez on a steep mountainside in Buesaco, Nariño, Colombia at 1900 masl. Bright and complex, with tropical mango over the crisp red berry acidity typical of high altitude Nariño coffees. Suitable for both filter and espresso.

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FAQ

Where does La Mina come from?

La Mina comes from Buesaco, Nariño, Colombia. It is a anaerobic and honey coffee. It grows at 1900 masl.

What does La Mina taste like?

La Cabra lists mango and red berries.

How do I brew La Mina?

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.