How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Colís, Jalapa, Nuevo Oriente, Guatemala
Processes
WashedAnaerobicYeast Inoculated
Tasting notes
AppleFloralOrangeLa France
Varietals
PacheCatimor
Species
Arabica
Altitude
1950–2060 masl
Farm
El Cerro
Producer
Freddy Cordero
Best for
Filter
About
Medium roast Pache and Catimor from El Cerro farm, dry washed with a yeast anaerobic fermentation.

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FAQ

Where does Guatemala El Cerro Farm Yeast Anaerobic come from?

Guatemala El Cerro Farm Yeast Anaerobic comes from Colís, Jalapa, Nuevo Oriente, Guatemala. It is a washed, anaerobic and Yeast Inoculated coffee. It grows at 1950–2060 masl.

What does Guatemala El Cerro Farm Yeast Anaerobic taste like?

Regolith Coffee lists apple, floral, orange and La France.

How do I brew Guatemala El Cerro Farm Yeast Anaerobic?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.