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
Buesaco, Nariño, Colombia
Process
Honey
Tasting notes
Red berriesPlumMilk chocolate
Varietals
CaturraColombiaCastillo
Species
Arabica
Altitude
1900–2100 masl
Farm
La Cruz
Producer
Libardo López
Best for
Espresso & filter
About
Honey processed lot from Libardo López at La Cruz, a family farm in Buesaco, Nariño, Colombia, growing Caturra, Colombia and Castillo between 1,900 and 2,100 masl. Water conscious processing followed by slow solar drying. Prolog roasts omni, for filter and espresso.

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FAQ

Where does La Cruz come from?

La Cruz comes from Buesaco, Nariño, Colombia. It is a honey coffee. It grows at 1900–2100 masl.

What does La Cruz taste like?

Prolog Coffee lists red berries, plum and milk chocolate.

How do I brew La Cruz?

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.