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
Apaneca, El Salvador
Process
Natural
Tasting notes
Candied appleAlmondCaramelDark chocolate
Varietal
Bourbon
Species
Arabica
Altitude
1550 masl
Farm
Finca Himalaya
Producer
Mauricio Salaverria
Best for
Espresso & filter
About
The Barn's Autumn Coffee. Himalaya Pineapple natural Bourbon from Mauricio Salaverria in Apaneca, El Salvador, shade-dried for almost 30 days. Full-bodied and rounded.

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FAQ

Where does Himalaya Pineapple come from?

Himalaya Pineapple comes from Apaneca, El Salvador. It is a natural coffee. It grows at 1550 masl.

What does Himalaya Pineapple taste like?

The Barn lists candied apple, almond, caramel and dark chocolate.

How do I brew Himalaya Pineapple?

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.