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
Buesaco, Nariño, Colombia
Process
Anaerobic Washed
Tasting notes
JasmineHoneyAlmond
Varietals
CaturraColombia
Species
Arabica
Altitude
2100 masl
Farm
El Bado
Producer
Luisa López
About
El Bado is a family-owned farm in Buesaco, Nariño, with a coffee-growing legacy passed down through generations. For over 20 years, the farm was led by Mrs. Etelvina Diaz, whose dedication to quality laid the foundation for its reputation; today, her granddaughter, Luisa López, continues that tradition with a balance of innovation and respect for origin. Situated on four hectares of volcanic soils, El Bado cultivates Caturra and Colombia varieties that showcase the floral complexity, sweetness, and clarity characteristic of the region.

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FAQ

Where does El Bado come from?

El Bado comes from Buesaco, Nariño, Colombia. It is a Anaerobic Washed coffee. It grows at 2100 masl.

What does El Bado taste like?

The Boy & The Bear lists jasmine, honey and almond.

How do I brew El Bado?

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.