How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Santa Ana, El Salvador
Process
Natural
Tasting notes
CaramelHazelnutMilk chocolateBiscuit
Species
Arabica
Farm
Bosque Lya
Best for
Espresso
About
Volcano's limited summer special, a natural El Salvador from the Bosque Lya farm in Santa Ana, grown beside El Chingo volcano. Caramel sweetness with hazelnut, biscuit and milk chocolate.

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FAQ

Where does Caramel Crunch come from?

Caramel Crunch comes from Santa Ana, El Salvador. It is a natural coffee.

What does Caramel Crunch taste like?

Volcano Coffee Works lists caramel, hazelnut, milk chocolate and biscuit.

How do I brew Caramel Crunch?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.