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
Atitlán, Guatemala
Process
Anaerobic
Tasting notes
JammyBoozy
Varietal
Ruiru 11
Species
Arabica
Altitude
1550 masl
Farm
Finca Pampojila
About
Anaerobic Ruiru 11 from Finca Pampojila near Lake Atitlán. Taste profile: jammy and boozy, intense acidity.

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FAQ

Where does Pampojila come from?

Pampojila comes from Atitlán, Guatemala. It is a anaerobic coffee. It grows at 1550 masl.

What does Pampojila taste like?

Nomonym Coffee Roastery lists jammy and boozy.

How do I brew Pampojila?

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.