How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Quebradillas, Santa María de Dota, Los Santos, Costa Rica
Process
Anaerobic
Tasting notes
HibiscusMangoJasmine
Varietal
Gesha
Species
Arabica
Altitude
1800–2100 masl
Farm
Hacienda San Isidro
Producer
Joel Monge
Best for
Espresso & filter
About
An anaerobic Gesha from Hacienda San Isidro in Quebradillas de Dota, run by Joel Monge and his son Mathias, 2026 harvest. Floral and fruity with a delicate texture.

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FAQ

Where does Costa Rica San Isidro come from?

Costa Rica San Isidro comes from Quebradillas, Santa María de Dota, Los Santos, Costa Rica. It is a anaerobic coffee. It grows at 1800–2100 masl.

What does Costa Rica San Isidro taste like?

Origo lists hibiscus, mango and jasmine.

How do I brew Costa Rica San Isidro?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.