How to brew this

Suggestion
Ratio
1:2
1:15
Temp
91°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-Dark · 7/10
Type
Single origin
Origin
Ayacape, Sallique, Jaén, Cajamarca, Peru
Process
Anaerobic Washed
Tasting notes
Dark chocolateHazelnut brittleSyrupy
Varietal
Typica
Species
Arabica
Altitude
2390–2450 masl
Farm
El Choloque
Producer
Fredis Rodríguez Sosa
Importer
Chacra
Best for
Espresso
About
Scenery's heavier-roasted espresso, made for milk and classic brewing, with part of every sale donated to the Jerwood Space. Version 3 is an anoxic washed Typica from Fredis Rodríguez Sosa in Cajamarca, Peru: devil's food cake, a syrupy body and a hint of sherry-soaked raisin, rich and low in acidity.

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FAQ

Where does Interval Espresso come from?

Interval Espresso comes from Ayacape, Sallique, Jaén, Cajamarca, Peru. It is a Anaerobic Washed coffee. It grows at 2390–2450 masl.

What does Interval Espresso taste like?

Scenery lists dark chocolate, hazelnut brittle and syrupy.

How do I brew Interval Espresso?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 91°C (196°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.