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
Naranjo, West Valley, Costa Rica
Process
Anaerobic
Tasting notes
Brown sugarMaple syrupCaramel
Varietal
Villalobos
Species
Arabica
Altitude
1200–1400 masl
About
Villalobos from Naranjo, Costa Rica. Roasted to order in Miami. Brown sugar, maple, caramel. Very low acidity, sweet, syrupy body.

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FAQ

Where does Najo come from?

Najo comes from Naranjo, West Valley, Costa Rica. It is a anaerobic coffee. It grows at 1200–1400 masl.

What does Najo taste like?

YODO lists brown sugar, maple syrup and caramel.

How do I brew Najo?

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.