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
Marcala, La Paz, Honduras
Process
Anaerobic Washed
Tasting notes
Lemon curdBriocheHoneysuckle
Varietal
Catuaí
Species
Arabica
Altitude
1600 masl
Farm
Caballero Estate
Producer
Marysabel Caballero and Moises Herrera
Best for
Espresso & filter
About
A precise anaerobic washed Catuaí from the Caballero family in Marcala, Honduras, fermented anaerobically for 72 hours before washing. Sold in a filter roast and an espresso roast.

More from Round Hill Roastery

Aquiares Esperanza
Round Hill Roastery
SINGLE ORIGIN · TURRIALBA, COSTA RICA
Pineapple · Cherryade · Caramel
Medium-Light roast
Aquiares Mariana
Round Hill Roastery
SINGLE ORIGIN · TURRIALBA, COSTA RICA
Candy · Poached pear · Orange wine
Light roast
Banko Gotiti
Round Hill Roastery
SINGLE ORIGIN · YIRGACHEFFE, ETHIOPIA
Honey · Nectarine · Earl Grey
Medium-Light roast

FAQ

Where does La Isabel come from?

La Isabel comes from Marcala, La Paz, Honduras. It is a Anaerobic Washed coffee. It grows at 1600 masl.

What does La Isabel taste like?

Round Hill Roastery lists lemon curd, brioche and honeysuckle.

How do I brew La Isabel?

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.