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
Amaypata, Inkawasi, Cusco, Peru
Process
Washed
Tasting notes
StarfruitRainier cherryDonut peachWildflower
Varietal
Gesha
Species
Arabica
Altitude
2400 masl
Farm
El Páramo
Producer
Paulina Maytan Casa
About
A washed Gesha from first-generation producer Paulina Maytan Casa's 1.5-hectare El Páramo farm in Amaypata, Peru, harvested, washed, and dried in a single sunny day. Juicy starfruit, Rainier cherry, wildflower, and donut peach.

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FAQ

Where does El Paramo come from?

El Paramo comes from Amaypata, Inkawasi, Cusco, Peru. It is a washed coffee. It grows at 2400 masl.

What does El Paramo taste like?

Moonwake Coffee Roasters lists starfruit, rainier cherry, donut peach and wildflower.

How do I brew El Paramo?

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.