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
Chirinos, Cajamarca, Peru
Process
Washed
Tasting notes
PearCaramelHazelnut
Varietals
BourbonCatuaíCaturra
Species
Arabica
Altitude
1600–2000 masl
Producer
La Condesa women's group
Best for
Espresso & filter
About
Washed community blend from a group of 20 women producers in Chirinos, Cajamarca, Peru. Pear, caramel and hazelnut.

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FAQ

Where does La Condesa come from?

La Condesa comes from Chirinos, Cajamarca, Peru. It is a washed coffee. It grows at 1600–2000 masl.

What does La Condesa taste like?

Muttley & Jack's lists pear, caramel and hazelnut.

How do I brew La Condesa?

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.