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
Boquete, Chiriquí, Panama
Processes
NaturalCold Room Dried
Tasting notes
Blackberry jellyGuava gummyRosehip tea
Varietal
Gesha
Species
Arabica
Producer
Richard Arauz
Best for
Filter
About
Natural Gesha from Richard Arauz in Boquete, held in a cold room for 5 days then dried in a dark room for 18 days. Blackberry jam, fig, pineapple, guava and starfruit gummies, and rosehip tea.

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FAQ

Where does Richard Arauz CS21 Gesha come from?

Richard Arauz CS21 Gesha comes from Boquete, Chiriquí, Panama. It is a natural and Cold Room Dried coffee.

What does Richard Arauz CS21 Gesha taste like?

Love Letters Charming Coffee lists blackberry jelly, guava gummy and rosehip tea.

How do I brew Richard Arauz CS21 Gesha?

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.