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
Chimaltenango, Guatemala
Process
Washed
Tasting notes
FigDried appleMelon
Varietal
Caturra
Species
Arabica
Altitude
1700 masl
Farm
Finca La Colina
Producer
Tony Medina
Importer
Shared Source
Best for
Espresso
About
A washed Caturra from fourth-generation grower Tony Medina's Finca La Colina in Chimaltenango, roasted for espresso.

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FAQ

Where does Tony Medina Espresso come from?

Tony Medina Espresso comes from Chimaltenango, Guatemala. It is a washed coffee. It grows at 1700 masl.

What does Tony Medina Espresso taste like?

Subtext lists fig, dried apple and melon.

How do I brew Tony Medina Espresso?

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.