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
Palermo, Huila, Colombia
Process
Anaerobic Natural
Tasting notes
Blueberry candyPassion fruitPlum
Varietal
Papayo
Species
Arabica
Altitude
1700–2000 masl
Farm
Finca La Cumbre
Producer
Juan David Chinchilla
Best for
Espresso & filter
About
An anaerobic natural Papayo from Juan David Chinchilla at Finca La Cumbre, Palermo. Bright and juicy, with candy-like red fruit sweetness and sparkling acidity.

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 Pop Candy come from?

Pop Candy comes from Palermo, Huila, Colombia. It is a Anaerobic Natural coffee. It grows at 1700–2000 masl.

What does Pop Candy taste like?

Umaña lists blueberry candy, passion fruit and plum.

How do I brew Pop Candy?

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.