How to brew this

Community suggestion
Ratio
1:2.4
1:16
Temp
94°C

A community starting point. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Caicedo, Antioquia, Colombia
Process
Washed
Tasting notes
PeachFresh creamVanilla
Varietals
CaturraBourbonColombiaChiroso
Species
Arabica
Altitude
1600–1750 masl
Producer
COOCAFISA
Importer
Pergamino
Best for
Filter
About
El Ramo ("the bouquet") is a sourcing project showcasing Colombian coffees, composed of fresh seasonal lots from the northern department of Antioquia and blended to hold a stable flavour profile all year. Developed with Pergamino, it combines lots from their own farms in Santa Bárbara with smallholder partners in Caicedo and Urrao.

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FAQ

Where does El Ramo come from?

El Ramo comes from Caicedo, Antioquia, Colombia. It is a washed coffee. It grows at 1600–1750 masl.

What does El Ramo taste like?

Partners Coffee Roasters lists peach, fresh cream and vanilla.

How do I brew El Ramo?

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.