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
India Vieja, Boquete, Chiriquí, Panama
Process
Natural
Tasting notes
Passion fruitRed berriesTropical fruitCinnamon
Varietal
Pacamara
Species
Arabica
Altitude
1600 masl
Farm
Cherry Pearl Estate
Producer
Giovanna Avendaño
Best for
Espresso & filter
About
Natural Pacamara micro-lot from Giovanna Avendaño at Cherry Pearl Estate in Boquete. Dried on raised beds for 25 to 30 days, rested in dried cherry for about 90 days, then density sorted. Graded 89.25 points. Omni-roasted in Boquete by Francisco Serracín, for filter through espresso.

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FAQ

Where does Cherry Pearl Pacamara come from?

Cherry Pearl Pacamara comes from India Vieja, Boquete, Chiriquí, Panama. It is a natural coffee. It grows at 1600 masl.

What does Cherry Pearl Pacamara taste like?

Papalgio lists passion fruit, red berries, tropical fruit and cinnamon.

How do I brew Cherry Pearl Pacamara?

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.