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
Talea de Castro, Oaxaca, Mexico
Process
Extended Fermentation
Tasting notes
Maraschino cherryOrange blossomBanana bread
Varietals
MarsellesaSarchimorTypica
Species
Arabica
Altitude
1100–1600 masl
Producer
Eber, Julieta and Ariel
About
Eber, Julieta, and Ariel lead ten coffee-producing families in the community of Talea de Castro, Sierra Norte, Oaxaca where Roseline has collaborated to showcase two coffee lots using the same fruit with two distinct processing methods -- this being an "extended fermentation" lot, in this case meaning that the coffee has fermented unto its mucilage in cherry for 48 hours prior to fermenting for an additional 68 hours in tank. This is a beautiful representation of the complexity and depth of flavors that can be realized in this special coffee producing region of Mexico.

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FAQ

Where does Mexico Talea de Castro Extended Fermentation come from?

Mexico Talea de Castro Extended Fermentation comes from Talea de Castro, Oaxaca, Mexico. It is a Extended Fermentation coffee. It grows at 1100–1600 masl.

What does Mexico Talea de Castro Extended Fermentation taste like?

Roseline Coffee lists maraschino cherry, orange blossom and banana bread.

How do I brew Mexico Talea de Castro Extended Fermentation?

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.