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
Tarrazú, Costa Rica
Process
Anaerobic
Tasting notes
CinnamonCherryDark chocolate
Varietal
Catuaí
Species
Arabica
Altitude
1800 masl
Farm
Finca El Alumbre
Producer
Fernando Cordero
Certifications
Direct Trade
Best for
Espresso & filter
About
Limited XPL/OR release: an anaerobic Catuaí from Fernando Cordero at Finca El Alumbre in Tarrazú, processed by Luis Campos. Roasted as an omni roast for espresso and filter.

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FAQ

Where does XPL/03 Costa Rica come from?

XPL/03 Costa Rica comes from Tarrazú, Costa Rica. It is a anaerobic coffee. It grows at 1800 masl.

What does XPL/03 Costa Rica taste like?

OR Coffee Roasters lists cinnamon, cherry and dark chocolate.

How do I brew XPL/03 Costa Rica?

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.