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
Turrialba, Costa Rica
Process
Anaerobic Natural
Tasting notes
Dark caramelPlumVelvety
Varietal
Casiopea
Species
Arabica
Farm
Aquiares
Producer
Diego Robelo
Certifications
Rainforest AllianceCarbon Neutral
Best for
Filter
About
Rare Casiopea hybrid (Caturra x Ethiopian landrace) from an experimental plot at Aquiares, harvested exclusively for Paso Paso. 46-hour anaerobic fermentation, dried in a greenhouse.

More from Paso Paso

Café de la Casa
Paso Paso
BLEND
Dark chocolate · Dried orange · Creamy
Medium-Dark roast
Corazón Oscuro
Paso Paso
BLEND
Dark chocolate · Caramel · Heavy body
Dark roast
Decaf Syoum Family Guji Natural
Paso Paso
SINGLE ORIGIN · GUJI, ETHIOPIA
Cane sugar · Orange · Creamy
Medium roast

FAQ

Where does Diego Robelo Casiopea Anaerobic Natural come from?

Diego Robelo Casiopea Anaerobic Natural comes from Turrialba, Costa Rica. It is a Anaerobic Natural coffee.

What does Diego Robelo Casiopea Anaerobic Natural taste like?

Paso Paso lists dark caramel, plum and velvety.

How do I brew Diego Robelo Casiopea Anaerobic Natural?

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.