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, Peru
Process
Natural
Tasting notes
CherryRaspberryChocolate
Varietals
CaturraBourbon
Species
Arabica
Producer
William Manchay Espinoza
About
A sweet and fruity bomb from a clean, well-managed coffee plantation in Peru.

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FAQ

Where does La Flor de la Palma come from?

La Flor de la Palma comes from Chirinos, Peru. It is a natural coffee.

What does La Flor de la Palma taste like?

NewGround lists cherry, raspberry and chocolate.

How do I brew La Flor de la Palma?

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.