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
Güíntar, Anzá, Antioquia, Colombia
Processes
WashedExtended Fermentation
Tasting notes
LycheeOolong teaMango
Varietal
Chiroso
Species
Arabica
Altitude
2200 masl
Farm
El Tambo
Producer
Daniel Caro Lopez
About
The last harvest of the season from Daniel Caro Lopez's farm, El Tambo, one of the highest farms in its area at 2,200 m in northern Antioquia. This Chiroso ferments underwater for six days before drying on raised beds. Expect lychee, oolong and mango.

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FAQ

Where does Daniel Caro Lopez come from?

Daniel Caro Lopez comes from Güíntar, Anzá, Antioquia, Colombia. It is a washed and Extended Fermentation coffee. It grows at 2200 masl.

What does Daniel Caro Lopez taste like?

Sey lists lychee, oolong tea and mango.

How do I brew Daniel Caro Lopez?

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.