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
San Adolfo, Huila, Colombia
Processes
Anaerobic WashedCo-Fermented
Tasting notes
Froot LoopsWhite honeyLavender
Varietal
Gesha
Species
Arabica
Altitude
1900 masl
Farm
La Dinastía
Producer
Wilder Lasso
Best for
Filter
About
An anaerobic washed, lemongrass co-fermented Gesha from Wilder Lasso's farm La Dinastía. Lavender, white honey and a sugary Froot Loops sweetness.

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FAQ

Where does Sugar Dust come from?

Sugar Dust comes from San Adolfo, Huila, Colombia. It is a Anaerobic Washed and Co-Fermented coffee. It grows at 1900 masl.

What does Sugar Dust taste like?

September Coffee Co. lists Froot Loops, white honey and lavender.

How do I brew Sugar Dust?

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.