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
Cajamarca, Peru
Processes
NaturalBioreactor Mosto
Tasting notes
ApricotGingersnapsElderflower
Varietal
Gesha
Species
Arabica
Altitude
1950 masl
Producer
Simon Brown
About
This bioreactor mosto natural Gesha from Simon Brown in Peru is grown at 1950 masl and presents an elegant, high intervention profile, with notes of ripe apricot, gingersnap aroma and a delicate elderflower background. Based in the Cajamarca region of northern Peru, Simon Brown works closely with smallholder producers across high-altitude growing areas known for their clean, expressive coffees. Limited release of 250 boxes.

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FAQ

Where does M17 Simon Brown come from?

M17 Simon Brown comes from Cajamarca, Peru. It is a natural and Bioreactor Mosto coffee. It grows at 1950 masl.

What does M17 Simon Brown taste like?

Module lists apricot, gingersnaps and elderflower.

How do I brew M17 Simon Brown?

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.