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
Buesaco, Nariño, Colombia
Process
Anaerobic Washed
Tasting notes
Coffee blossomGreen appleHoney
Varietal
Gesha
Species
Arabica
Altitude
1800 masl
Farm
El Paseo
Producer
Huver Castillo
Best for
Espresso & filter
About
Anaerobic washed Gesha from Huver Castillo at El Paseo in Buesaco, Nariño, Colombia. 20 hours of pre-fermentation in cherry, then 210 hours of anaerobic fermentation with beer hops and sugarcane juice, sun-dried on patios. Coffee blossom, green apple and honey with a juicy mouthfeel.

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FAQ

Where does Huver Castillo come from?

Huver Castillo comes from Buesaco, Nariño, Colombia. It is a Anaerobic Washed coffee. It grows at 1800 masl.

What does Huver Castillo taste like?

Manhattan lists coffee blossom, green apple and honey.

How do I brew Huver Castillo?

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.