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
Marcala, La Paz, Honduras
Process
Anaerobic Natural
Tasting notes
Milk chocolatePineappleCherryRum
Varietals
BourbonCatuaí
Species
Arabica
Altitude
1750 masl
Farm
Finca La Joya
Producer
Carlos Amaya
Best for
Filter
About
About the farmer and farm This coffee comes from La Joya farm in the Marcala region of La Paz, Honduras's first coffee region to earn a protected designation of origin (DO Café de Marcala). It's a specialty farm where Carlos Amaya continues a family coffee-growing tradition that began back in 1970. This lot is made up of the Bourbon and Catuai varieties, grown at 1750 meters above sea level. Marcala's high-altitude conditions allow the cherries to ripen slowly, an important foundation for building a complex sensory profile. Processing: anaerobic natural, 96 hours After the ripe cherries are hand-picked, they undergo 96 hours of anaerobic fermentation in sealed tanks. Once fermentation is complete, the coffee dries for 28 days on African beds. Temperature and relative humidity are monitored throughout drying to keep it even and avoid unwanted processes.

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FAQ

Where does La Joya come from?

La Joya comes from Marcala, La Paz, Honduras. It is a Anaerobic Natural coffee. It grows at 1750 masl.

What does La Joya taste like?

Mad Heads Coffee Roasters lists milk chocolate, pineapple, cherry and rum.

How do I brew La Joya?

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.