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
Muzambinho, Sul de Minas, Brazil
Process
Anaerobic Natural
Tasting notes
ApricotAppleHoneydew melon
Varietal
Red Catuaí
Species
Arabica
Altitude
1100 masl
Farm
Sítio Morro Preto
Producer
Tiago de Almeida
Best for
Espresso
About
Red Catuaí from Sítio Morro Preto, farmed by Tiago de Almeida's family for more than 80 years, processed as a 72-hour anaerobic natural.

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FAQ

Where does Morro Preto Catuaí Espresso come from?

Morro Preto Catuaí Espresso comes from Muzambinho, Sul de Minas, Brazil. It is a Anaerobic Natural coffee. It grows at 1100 masl.

What does Morro Preto Catuaí Espresso taste like?

Machhörndl Kaffee lists apricot, apple and honeydew melon.

How do I brew Morro Preto Catuaí 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.