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
Huila, Colombia
Processes
Anaerobic WashedThermal Shock
Tasting notes
PapayaHoneyTropical fruit
Varietal
Papayo
Species
Arabica
Altitude
1550 masl
Farm
Finca Buenos Aires Nuevo
About
Papayo Amarillo from Beto's Finca Buenos Aires Nuevo in Huila (Guacharos group): 36 h cherry fermentation, 48 h sealed anaerobic fermentation, thermal shock wash.

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FAQ

Where does Papayo Amarillo come from?

Papayo Amarillo comes from Huila, Colombia. It is a Anaerobic Washed and Thermal Shock coffee. It grows at 1550 masl.

What does Papayo Amarillo taste like?

Mad Priest Coffee Roasters lists papaya, honey and tropical fruit.

How do I brew Papayo Amarillo?

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.