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
Pitalito, Huila, Colombia
Processes
WashedYeast Inoculated
Tasting notes
Passion fruitPineappleThyme
Varietal
Papayo
Species
Arabica
Altitude
1820 masl
Farm
San Agustín
Producer
Oscar Ome
Best for
Espresso & filter
About
Mokxa's 15th-anniversary 'Not Burnt Yet!' coffee: a washed Bourbon Papayo from Oscar Ome's Finca San Agustín in Pitalito, Huila, with a 90-120 hour alcoholic fermentation using his own pineapple-derived natural yeasts, then a 24-hour acetic fermentation. SCA 88.

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FAQ

Where does La Llanara come from?

La Llanara comes from Pitalito, Huila, Colombia. It is a washed and Yeast Inoculated coffee. It grows at 1820 masl.

What does La Llanara taste like?

Mokxa lists passion fruit, pineapple and thyme.

How do I brew La Llanara?

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.