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
Cauca, Colombia
Processes
Anaerobic WashedThermal Shock
Tasting notes
CardamomCinnamonPistachio
Varietal
Castillo
Species
Arabica
Altitude
1930 masl
Farm
Finca El Paraiso
Producer
Diego Bermudez
Best for
Espresso & filter
About
A thermal-shock Castillo from Diego Bermudez at Finca El Paraiso. Dessert-like sweetness with cardamom, cinnamon, honey, pistachio and buttercream frosting.

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FAQ

Where does Buttercream come from?

Buttercream comes from Cauca, Colombia. It is a Anaerobic Washed and Thermal Shock coffee. It grows at 1930 masl.

What does Buttercream taste like?

September Coffee Co. lists cardamom, cinnamon and pistachio.

How do I brew Buttercream?

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.