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
Acevedo, Huila, Colombia
Processes
Yeast InoculatedCo-FermentedAnaerobic WashedThermal Shock
Tasting notes
Coconut flakesPineapple cakeStrawberry milkshake
Varietal
Tabi
Species
Arabica
Altitude
1600 masl
Farm
Finca Anaya
Producer
Sergio Aranda Gómez
About
A cinnamon and sugarcane inoculated Tabi from the Aranda Gómez family's Finca Anaya in Acevedo, Huila. Oxidized 24 hours, fermented anaerobically 72 hours with a yeast, cinnamon, and sugarcane culture, then washed and thermal shocked. Coconut flakes, pineapple cake, and strawberry milkshake.

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FAQ

Where does Finca Anaya come from?

Finca Anaya comes from Acevedo, Huila, Colombia. It is a Yeast Inoculated, Co-Fermented, Anaerobic Washed and Thermal Shock coffee. It grows at 1600 masl.

What does Finca Anaya taste like?

Moonwake Coffee Roasters lists coconut flakes, pineapple cake and strawberry milkshake.

How do I brew Finca Anaya?

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.