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
Santa Teresa, La Convención, Cusco, Peru
Process
Washed
Tasting notes
White floralsTeaStone fruit
Varietal
Gesha
Species
Arabica
Altitude
2000 masl
Farm
El Mirador
Producer
Rolando Ramirez
About
Gesha varietal, from Santa Teresa, La Convención, Cusco, Peru, grown at 2000 masl. Processing: Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. Dry-fermented for 32 hours. Dried on raised beds.

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FAQ

Where does Rolando Ramirez come from?

Rolando Ramirez comes from Santa Teresa, La Convención, Cusco, Peru. It is a washed coffee. It grows at 2000 masl.

What does Rolando Ramirez taste like?

Sey lists white florals, tea and stone fruit.

How do I brew Rolando Ramirez?

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.