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
Blend
Process
Washed
Tasting notes
GrapefruitRosePeach
Varietals
BourbonTypicaCastillaVillalobos
Species
Arabica
Altitude
1600–2200 masl
About
Grown in Ecuador’s Intag Valley, this community coffee comes from small family farms nestled within the cloud forests of the Chocó-Andean Biosphere at elevations of 1,600–2,200 meters. Farmers use traditional cultivation methods passed down through generations, producing a washed blend of Bourbon, Typica, Castilla, and Villalobos varieties. The region’s high elevations, pristine water sources, and rich biodiversity contribute to a cup known for its balance, clarity, and complexity.

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FAQ

Is Ecuador Intag a blend?

Yes. Ecuador Intag is a blend from The Boy & The Bear, not a single origin.

What does Ecuador Intag taste like?

The Boy & The Bear lists grapefruit, rose and peach.

How do I brew Ecuador Intag?

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.