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
Quindío, Colombia
Processes
AnaerobicCo-FermentedYeast Inoculated
Tasting notes
StrawberryMilk chocolate
Varietal
Caturra
Species
Arabica
Altitude
1800 masl
Farm
El Placer
Producer
Sebastian Ramirez
About
From Sebastian Ramirez, who hand-picks only the ripest cherries. A 120-hour anaerobic fermentation with wine yeast, dehydrated strawberries and fruit glucose under close pH monitoring, then 72 hours in CO2-injected tanks after depulping, and two-phase drying on shaded patios.

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FAQ

Where does Red Fruit Co-Ferment come from?

Red Fruit Co-Ferment comes from Quindío, Colombia. It is a anaerobic, Co-Fermented and Yeast Inoculated coffee. It grows at 1800 masl.

What does Red Fruit Co-Ferment taste like?

Naughty Coffee lists strawberry and milk chocolate.

How do I brew Red Fruit Co-Ferment?

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.