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
Huong Phung, Huong Hoa, Quang Tri, Vietnam
Processes
Anoxic NaturalYeast Inoculated
Tasting notes
Green grape juiceFloralJuicy mouthfeelLong sweet aftertaste
Varietal
Excelsa
Altitude
600 masl
Farm
96B Excelsa Project
Current lot
Drop 05
Best for
Espresso & filter
About
Excelsa Project drop 05. Whole ripe cherries are fermented with champagne yeast and enzymes in closed tanks.

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FAQ

Where does Champagne Natural come from?

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

What does Champagne Natural taste like?

96B Cafe & Roastery lists green grape juice, floral, juicy mouthfeel and long sweet aftertaste.

How do I brew Champagne Natural?

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.