How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Ocotepeque, Honduras
Process
Anaerobic Natural
Tasting notes
FigCherryBrown sugar
Varietal
Parainema
Species
Arabica
Altitude
1300 masl
Farm
Finca El Mandarino
Producer
Rosy Dariela Mancía
Importer
Algrano
Best for
Filter
About
An anaerobic natural Parainema grown by Rosy Dariela Mancía and Roy Hernández in southwest Honduras. Whole cherries ferment 72 hours in sealed tanks, then dry for about 21 days on raised beds.

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FAQ

Where does El Mandarino Natural come from?

El Mandarino Natural comes from Ocotepeque, Honduras. It is a Anaerobic Natural coffee. It grows at 1300 masl.

What does El Mandarino Natural taste like?

Warawul Coffee lists fig, cherry and brown sugar.

How do I brew El Mandarino Natural?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.