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
Chimaltenango, Antigua, Guatemala
Process
Washed
Tasting notes
Milk chocolateStone fruitMaple syrup
Varietals
CaturraBourbon
Species
Arabica
Altitude
1700 masl
Farm
Finca La Colina
Producer
Antonio Medina
Best for
Espresso
About
Washed Caturra and Bourbon from Finca La Colina in Chimaltenango, about 20 km northwest of Antigua, which Antonio Medina inherited from his father, who planted its first coffee in 1991.

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FAQ

Where does La Colina Espresso come from?

La Colina Espresso comes from Chimaltenango, Antigua, Guatemala. It is a washed coffee. It grows at 1700 masl.

What does La Colina Espresso taste like?

Machhörndl Kaffee lists milk chocolate, stone fruit and maple syrup.

How do I brew La Colina Espresso?

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.