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
Juayúa, El Salvador
Process
Anaerobic Natural
Tasting notes
Grilled pineapplePlumLemon zestDulce de leche
Varietal
Pacamara
Species
Arabica
Altitude
1275 masl
Producer
César Magaña
Certifications
Organic
Best for
Espresso & filter
About
High-end nano lot from César Magaña in Juayúa, bought through direct trade. Natural process with a long anaerobic fermentation (280 hours on the bag, 270 hours on the product page). Organic. Omni roast.

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FAQ

Where does Pacamara de la Casa come from?

Pacamara de la Casa comes from Juayúa, El Salvador. It is a Anaerobic Natural coffee. It grows at 1275 masl.

What does Pacamara de la Casa taste like?

Toma Café lists grilled pineapple, plum, lemon zest and dulce de leche.

How do I brew Pacamara de la Casa?

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.