How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Jinotega, Nicaragua
Process
Anaerobic
Tasting notes
Dried fruitLimeBlack teaCashewBrown sugar
Varietal
Java
Species
Arabica
Altitude
1350–1500 masl
Farm
Finca Los Papales
Best for
Espresso & filter
About
From Finca Los Papales, a family farm in Jinotega. This lot is 94 percent ripe cherries with a 72-hour fully anaerobic fermentation, washed and dried for about 14 days on African beds.

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FAQ

Where does Los Papales come from?

Los Papales comes from Jinotega, Nicaragua. It is a anaerobic coffee. It grows at 1350–1500 masl.

What does Los Papales taste like?

LOT lists dried fruit, lime, black tea, cashew and brown sugar.

How do I brew Los Papales?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.