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
San Agustín, Huila, Colombia
Processes
Anaerobic WashedYeast Inoculated
Tasting notes
Orange jamMixed berriesMapleHoney
Varietal
Tabi
Species
Arabica
Altitude
1600–1800 masl
Farm
La Aldea
Producer
Wilson Ordoñez
Best for
Filter
About
Tabi from La Aldea, a 16-hectare family farm in San Agustín, Huila, run by Wilson Ordoñez. Anaerobic washed with mosto yeast inoculation, with a thick, jammy mouthfeel.

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FAQ

Where does La Aldea come from?

La Aldea comes from San Agustín, Huila, Colombia. It is a Anaerobic Washed and Yeast Inoculated coffee. It grows at 1600–1800 masl.

What does La Aldea taste like?

Vicky Coffee lists orange jam, mixed berries, maple and honey.

How do I brew La Aldea?

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.