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
Copacabana, Caranavi, Bolivia
Process
Washed
Tasting notes
LimeWhite alpine strawberryWhite wine
Varietal
Pacamara
Species
Arabica
Altitude
1550–1600 masl
Producer
Celso Mayta
About
Bright and expressive Pacamara from Celso Mayta in the Copacabana community above Caranavi, with some Gesha plants mixed in. Fresh, ripe citrus and a honey-like sweetness. 24 hour tank fermentation, then sun dried on raised beds for 8 to 10 days.

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FAQ

Where does Golondrina Pacamara come from?

Golondrina Pacamara comes from Copacabana, Caranavi, Bolivia. It is a washed coffee. It grows at 1550–1600 masl.

What does Golondrina Pacamara taste like?

Saint Frank Coffee lists lime, white alpine strawberry and white wine.

How do I brew Golondrina Pacamara?

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.