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
Incahuasi, Cusco, Peru
Process
Honey
Tasting notes
LemongrassCitrusRaspberry
Varietal
Gesha SL09
Species
Arabica
Altitude
2300 masl
Producer
Cirilo Andarapino
About
A Gesha SL-09 grown by Cirilo Andarapino at 2,300 m in the Incahuasi valley, Cusco, with a 36-hour dry honey fermentation, giving citrus, lemongrass and raspberry.

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FAQ

Where does Cirilo Andarapino come from?

Cirilo Andarapino comes from Incahuasi, Cusco, Peru. It is a honey coffee. It grows at 2300 masl.

What does Cirilo Andarapino taste like?

Parcel Torréfaction lists lemongrass, citrus and raspberry.

How do I brew Cirilo Andarapino?

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.