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
Mae Suai, Chiang Rai, Thailand
Process
Anaerobic Honey
Tasting notes
Tropical fruitCaramelCitrus
Varietals
BourbonCaturraCatimor
Species
Arabica
Altitude
1450 masl
Farm
Sirinya Farm
Producer
Oil and Goh Chaosuwanwilai
Best for
Espresso & filter
About
An anaerobic honey lot from the family-run Sirinya Farm in Mae Suai, Chiang Rai, our first coffee from Thailand. Tropical fruit, caramel and a refreshing lemon iced tea note.

More from Umaña

Apricot Crumble
Umaña
SINGLE ORIGIN · KAYANZA, BURUNDI
Red apple · Dried apricot · Brown sugar
Medium-Light roast
Berry Dreams Decaf
Umaña
SINGLE ORIGIN · CAUCA, COLOMBIA
Blueberry jam · Bubble gum
Medium-Light roast
Candied Lime
Umaña
SINGLE ORIGIN · CHALATENANGO, EL SALVADOR
Cocoa · Toffee · Lime
Medium-Light roast

FAQ

Where does Mango Meringue come from?

Mango Meringue comes from Mae Suai, Chiang Rai, Thailand. It is a Anaerobic Honey coffee. It grows at 1450 masl.

What does Mango Meringue taste like?

Umaña lists tropical fruit, caramel and citrus.

How do I brew Mango Meringue?

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.