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
MandarinDark chocolateBlackberry
Varietal
Catuaí
Species
Arabica
Altitude
1400–1540 masl
Producer
Bryan Adolfo Bautista Zelaya
Importer
Algrano
Best for
Espresso & filter
About
A Catuaí from Bryan Adolfo Bautista Zelaya in Marcala, fermented anaerobically for 96 hours and dried on raised beds under nylon.

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FAQ

Where does Bryan Adolfo come from?

Bryan Adolfo comes from Marcala, La Paz, Honduras. It is a Anaerobic Natural coffee. It grows at 1400–1540 masl.

What does Bryan Adolfo taste like?

MOK Coffee lists mandarin, dark chocolate and blackberry.

How do I brew Bryan Adolfo?

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.