How to brew this

Suggestion
Ratio
1:2
1:15
Temp
91°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-Dark · 8/10
Type
Single origin
Origin
Ecuador
Process
Honey
Tasting notes
MaltCane sugar
Species
Robusta
Producer
Waylla Kuri
Best for
Espresso
About
A limited microlot of the Waylla Kuri cooperative's Ecuadorian Robusta, honey processed (dried with part of the fruit). The result is a fuller-bodied, creamier and sweeter espresso with even more crema.

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FAQ

Where does Microconda come from?

Microconda comes from Ecuador. It is a honey coffee.

What does Microconda taste like?

Quijote Kaffee lists malt and cane sugar.

How do I brew Microconda?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 91°C (196°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.