How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
El Alumbre, Tarrazú, Costa Rica
Process
Anaerobic Honey
Tasting notes
CinnamonPastel de nataNutmeg
Varietals
CaturraCatuaí
Species
Arabica
Altitude
1700 masl
Farm
Cordillera del Fuego
Producer
Fernando Cordero
Best for
Filter
About
Anaerobic honey Caturra and Catuaí produced by Fernando Cordero and processed at the Cordillera del Fuego micro-mill in Tarrazú, Costa Rica. Filter roast.

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FAQ

Where does Cordillera del Fuego come from?

Cordillera del Fuego comes from El Alumbre, Tarrazú, Costa Rica. It is a Anaerobic Honey coffee. It grows at 1700 masl.

What does Cordillera del Fuego taste like?

Olisipo lists cinnamon, pastel de nata and nutmeg.

How do I brew Cordillera del Fuego?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.