How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Circasia, Quindío, Colombia
Process
Anaerobic Natural
Tasting notes
RhubarbApple pieBlack plumPineappleFloralMandarin
Varietal
Gesha
Species
Arabica
Altitude
1800 masl
Farm
La Divisa
Producer
Sebastian Gomez
Best for
Filter
About
An Expedition Program microlot, 100% Gesha. Hand-picked ripe cherries are fermented anaerobically for 40 hours, then sun-dried. The farm runs an agroforestry system under native Guamo and Guayacán, with 54 bird species identified on site.

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FAQ

Where does La Divisa come from?

La Divisa comes from Circasia, Quindío, Colombia. It is a Anaerobic Natural coffee. It grows at 1800 masl.

What does La Divisa taste like?

Pablo & Rusty's lists rhubarb, apple pie, black plum, pineapple, floral and mandarin.

How do I brew La Divisa?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.