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 Ignacio, Cajamarca, Peru
Process
Washed
Tasting notes
Golden kiwiSoft pearButterscotch
Varietals
CatuaíCaturraBourbonPache
Species
Arabica
Altitude
1500–1800 masl
Best for
Espresso
About
A washed lot from a network of small-scale farmers across Cajamarca, fermented 30-40 hours and dried 16-20 days. Balanced, for black or with milk.

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FAQ

Where does La Cima come from?

La Cima comes from San Ignacio, Cajamarca, Peru. It is a washed coffee. It grows at 1500–1800 masl.

What does La Cima taste like?

Offshoot lists golden kiwi, soft pear and butterscotch.

How do I brew La Cima?

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.