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
Juayua, Sonsonate, El Salvador
Processes
Anaerobic NaturalYeast Inoculated
Tasting notes
Blood orangeCherryPort wine
Varietal
Hybrido 1
Species
Arabica
Altitude
1350 masl
Producer
Carlos Pola
Best for
Espresso & filter
About
An experimental coffee from a series exploring the influence of beer yeast on coffee fermentation. Fermented with Kveik Voss, a Norwegian brewer's yeast, in a 5-day anoxic fermentation in shaded horizontal barrels. Juicy, rich and refined, balancing cherry sweetness with the full-bodied character of a fortified wine.

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FAQ

Where does Guatalón Kveik come from?

Guatalón Kveik comes from Juayua, Sonsonate, El Salvador. It is a Anaerobic Natural and Yeast Inoculated coffee. It grows at 1350 masl.

What does Guatalón Kveik taste like?

Origin Coffee lists blood orange, cherry and port wine.

How do I brew Guatalón Kveik?

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.