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
Armenia, Quindío, Colombia
Processes
HoneyOsmotic Dehydration
Tasting notes
ApricotFloralVanillaWhite chocolate
Varietal
Castillo
Species
Arabica
Altitude
1420 masl
Farm
La Sirena
Producer
Juan David Puerta
Best for
Espresso & filter
About
Castillo from La Sirena farm in Quindío. A honey process with osmotic dehydration, where the fermenting must is mixed with glucose syrup and apricot juice and returned to the tanks for 28 hours.

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FAQ

Where does Apricot come from?

Apricot comes from Armenia, Quindío, Colombia. It is a honey and Osmotic Dehydration coffee. It grows at 1420 masl.

What does Apricot taste like?

LOT lists apricot, floral, vanilla and white chocolate.

How do I brew Apricot?

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.