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
Chinchiná, Caldas, Colombia
Processes
AnaerobicThermal Shock
Tasting notes
VanillaWhite chocolateCoconut
Varietal
Red Bourbon
Species
Arabica
Altitude
1600 masl
Farm
El Renacer
Producer
Elmer Restrepo
Best for
Filter
About
Red Bourbon from El Renacer. After pulping, the beans go into 70 C water, then a 72-hour anaerobic fermentation. Decadent and gooey, with a coconut milk texture.

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FAQ

Where does Thermal Shock come from?

Thermal Shock comes from Chinchiná, Caldas, Colombia. It is a anaerobic and Thermal Shock coffee. It grows at 1600 masl.

What does Thermal Shock taste like?

Vicky Coffee lists vanilla, white chocolate and coconut.

How do I brew Thermal Shock?

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.