How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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-Light · 3/10
Type
Single origin
Origin
Armenia, Quindío, Colombia
Processes
WashedCo-FermentedAnaerobic
Tasting notes
Sour cherryCandy
Varietal
Castillo
Species
Arabica
Altitude
1450–1599 masl
Producer
Jairo Arcila
Best for
Filter
About
An experimental washed co-ferment from Jairo Arcila in Armenia, Quindío. A 48 hour anaerobic fermentation and 10 day drying bring out a punchy taste of sour cherry sweets.

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FAQ

Where does Cherry Co-Ferment come from?

Cherry Co-Ferment comes from Armenia, Quindío, Colombia. It is a washed, Co-Fermented and anaerobic coffee. It grows at 1450–1599 masl.

What does Cherry Co-Ferment taste like?

Radical Roasters lists sour cherry and candy.

How do I brew Cherry Co-Ferment?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.