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
Mataquescuintla, Jalapa, Guatemala
Process
Washed
Tasting notes
RaspberryBlackberryLemonadeWhite nectarineLychee
Varietal
Anacafe 14
Species
Arabica
Altitude
1400–2350 masl
Farm
El Morito
Producer
Jose Roberto Monterroso
Best for
Espresso
About
An Expedition Program microlot. Dry aerobic fermentation in open tanks for 30 hours before the mucilage is removed, then seven days on the drying patio. Jose Roberto has helped build local schools and supports the fire brigade and medical services.

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FAQ

Where does El Morito come from?

El Morito comes from Mataquescuintla, Jalapa, Guatemala. It is a washed coffee. It grows at 1400–2350 masl.

What does El Morito taste like?

Pablo & Rusty's lists raspberry, blackberry, lemonade, white nectarine and lychee.

How do I brew El Morito?

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.