How to brew this

Community suggestion
Ratio
1:2
1:15
Temp
92°C

A community starting point. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium · 6/10
Type
Single origin
Origin
Tapachula, Soconusco, Chiapas, Mexico
Process
Washed
Tasting notes
DatePearHazelnutCocoa
Varietals
CaturraCatuaíSarchimorVenecia
Species
Arabica
Altitude
1000 masl
Producer
L15N Family by Los Rodriguez
Best for
Espresso
About
Washed espresso coffee from Tapachula in the Soconusco region of Chiapas, Mexico, grown at 1,000 masl in volcanic soils near the Tacaná volcano. Produced with the L15N family (Los Rodríguez), a coffee group with over 40 years of experience in Latin America focused on traceability and consistency. Syra's seasonal espresso: balanced and approachable, with date, pear, hazelnut and cocoa notes, medium body and medium-light acidity. 84 points.

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FAQ

Where does El Tacaná come from?

El Tacaná comes from Tapachula, Soconusco, Chiapas, Mexico. It is a washed coffee. It grows at 1000 masl.

What does El Tacaná taste like?

Syra Coffee lists date, pear, hazelnut and cocoa.

How do I brew El Tacaná?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 92°C (197°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.