How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
San Lorenzo de Leon Cortez, Tarrazú, Costa Rica
Process
Washed
Tasting notes
Dark chocolateRoasted nutsGrapefruit
Varietal
Caturra
Species
Arabica
Altitude
1500 masl
Farm
La Candelilla
Producer
Familia Ricardo
Best for
Filter
About
Historic estate that helped spearhead the Micro-mill Revolution in Costa Rica. Deep dark chocolate sweetness with roasted almond aroma and a refreshing grapefruit acidity.

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FAQ

Where does La Candelilla come from?

La Candelilla comes from San Lorenzo de Leon Cortez, Tarrazú, Costa Rica. It is a washed coffee. It grows at 1500 masl.

What does La Candelilla taste like?

Nozy Coffee lists dark chocolate, roasted nuts and grapefruit.

How do I brew La Candelilla?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.