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
La Coipa, Cajamarca, Peru
Process
Washed
Tasting notes
TangerineStrawberry fondantBrown sugar
Varietal
Marshell
Species
Arabica
Altitude
1750–2000 masl
Farm
La Mandarina
Producer
Irene Herrera
Best for
Espresso & filter
About
This elegant cup opens with a burst of tangerine followed by strawberry fondants and a spoonful of brown sugar. As it finishes, there's a little lime juice and a delicate floral note too.

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FAQ

Where does Peru La Mandarina come from?

Peru La Mandarina comes from La Coipa, Cajamarca, Peru. It is a washed coffee. It grows at 1750–2000 masl.

What does Peru La Mandarina taste like?

Ozone Coffee lists tangerine, strawberry fondant and brown sugar.

How do I brew Peru La Mandarina?

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.