How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Huong Phung, Huong Hoa, Quang Tri, Vietnam
Process
Anoxic Natural
Tasting notes
Berry compoteDried fruitStar aniseMaltBrown sugar
Varietal
Excelsa
Altitude
600 masl
Farm
96B Excelsa Project
Current lot
Drop 01
Best for
Espresso & filter
About
First drop of the 2026 Excelsa Project crop. Ripe cherries were fermented in PE bags for 120 hours, then dried in two phases and rested 4 weeks before hulling.

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FAQ

Where does Anoxic Natural come from?

Anoxic Natural comes from Huong Phung, Huong Hoa, Quang Tri, Vietnam. It is a Anoxic Natural coffee. It grows at 600 masl.

What does Anoxic Natural taste like?

96B Cafe & Roastery lists berry compote, dried fruit, star anise, malt and brown sugar.

How do I brew Anoxic Natural?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.