How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Yasica Sur, Matagalpa, Nicaragua
Processes
Anaerobic NaturalCold Fermentation
Tasting notes
MuscatRed cherryLoquatRaisin
Varietal
Ethiosar
Species
Arabica
Altitude
850–1100 masl
Farm
El Limoncillo
Producer
Mierisch Family
Certifications
Direct Trade
About
Cold anaerobic natural from the Mierisch family's El Limoncillo farm in Matagalpa, Nicaragua, bought by direct trade since 2014. Cherries ferment 48 hours in sealed barrels at 6 to 10 C. Complex fruit like Muscat, red cherry and loquat, with raisin and wine in the finish.

More from Tashiro Coffee Roasters

Aliyie Gobena
Tashiro Coffee Roasters
SINGLE ORIGIN · OROMIA, ETHIOPIA
Floral · Citrus
Medium-Light roast
Blue Gayo Gegarang
Tashiro Coffee Roasters
SINGLE ORIGIN · ACEH, INDONESIA
Cashew · Cocoa · Dark chocolate
Medium roast
Bona Vista
Tashiro Coffee Roasters
SINGLE ORIGIN · TARRAZÚ, COSTA RICA
Honey · Peach · Sweet lemon
Medium-Light roast

FAQ

Where does El Limoncillo come from?

El Limoncillo comes from Yasica Sur, Matagalpa, Nicaragua. It is a Anaerobic Natural and Cold Fermentation coffee. It grows at 850–1100 masl.

What does El Limoncillo taste like?

Tashiro Coffee Roasters lists muscat, red cherry, loquat and raisin.

How do I brew El Limoncillo?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.