How to brew this

Suggestion
Ratio
1:2
1:15
Temp
90°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
Dark · 9/10
Type
Single origin
Origin
Palo de Campana, Apaneca-Ilamatepec, Santa Ana, El Salvador
Process
Washed
Tasting notes
Milk chocolateOrange peelBitter caramel
Varietal
Bourbon
Species
Arabica
Altitude
1850–1900 masl
Farm
Campanula
Producer
Fernando Lima
About
A dark roast with fresh orange-like brightness and the deep richness of bitter caramel. A cup to drink slowly.

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FAQ

Where does Campanula come from?

Campanula comes from Palo de Campana, Apaneca-Ilamatepec, Santa Ana, El Salvador. It is a washed coffee. It grows at 1850–1900 masl.

What does Campanula taste like?

Maruyama Coffee lists milk chocolate, orange peel and bitter caramel.

How do I brew Campanula?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 90°C (195°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.