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
Santa Rosa, Oriente, Guatemala
Process
Natural
Tasting notes
RumRhubarb jamLychee
Varietals
CatuaíCaturraTypicaVilla Sarchí
Species
Arabica
Altitude
1000–1900 masl
Farm
El Boqueron
Importer
Bennetts & Sons
Best for
Espresso & filter
About
Produced by 250 smallholder farmers in Santa Rosa and naturally sun-dried on patios. Vibrant lychee and rhubarb with a jammy sweetness and a subtle hint of rum.

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FAQ

Where does Santa Rosa El Boqueron come from?

Santa Rosa El Boqueron comes from Santa Rosa, Oriente, Guatemala. It is a natural coffee. It grows at 1000–1900 masl.

What does Santa Rosa El Boqueron taste like?

Vacation lists rum, rhubarb jam and lychee.

How do I brew Santa Rosa El Boqueron?

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.