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
Caicedonia, Valle del Cauca, Colombia
Process
Black Honey
Tasting notes
Stone fruitRaisin
Varietal
Sidra
Species
Arabica
Altitude
1800 masl
Farm
Finca Potosí
Producer
Café Granja La Esperanza
Best for
Espresso & filter
About
A complex, rich and full honey processed Sidra by Café Granja La Esperanza, grown on Finca Potosí near Caicedonia in Valle del Cauca, Colombia at 1800 masl. A black honey method, with cherries fermented in open tanks for 24 hours before de-pulping and slow drying, brings out a sweet, round cup with stone fruit and raisin character. Suitable for both filter and espresso.

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FAQ

Where does Sidra come from?

Sidra comes from Caicedonia, Valle del Cauca, Colombia. It is a Black Honey coffee. It grows at 1800 masl.

What does Sidra taste like?

La Cabra lists stone fruit and raisin.

How do I brew 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.