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
Apaneca-Ilamatepec, El Salvador
Process
Natural
Tasting notes
BergamotJasmineRed berries
Varietal
SL28
Species
Arabica
Altitude
1751–2000 masl
Farm
Finca La Pacaya
Producer
Miguel Angel Villacencio
Best for
Espresso & filter
About
Légendes range: La Pacaya's other treasure, an SL28 the family calls “Kenia”. Irene Villacencio's favourite.

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FAQ

Where does Miguel Angel Villacencio La Pacaya come from?

Miguel Angel Villacencio La Pacaya comes from Apaneca-Ilamatepec, El Salvador. It is a natural coffee. It grows at 1751–2000 masl.

What does Miguel Angel Villacencio La Pacaya taste like?

Terres de Café lists bergamot, jasmine and red berries.

How do I brew Miguel Angel Villacencio La Pacaya?

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.