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
Huong Phung, Huong Hoa, Quang Tri, Vietnam
Processes
NaturalYeast InoculatedLactic
Tasting notes
Mulled wineSteviaButter cookiesSilky mouthfeel
Varietal
Excelsa
Altitude
600 masl
Farm
96B Excelsa Project
Current lot
Drop 04
Best for
Espresso
About
Excelsa Project drop 04. Whole cherry fermentation with Pichia kluyveri and Lactobacillus plantarum. Suited as an espresso base for a piccolo or cortado.

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FAQ

Where does LB-PK Natural come from?

LB-PK Natural comes from Huong Phung, Huong Hoa, Quang Tri, Vietnam. It is a natural, Yeast Inoculated and lactic coffee. It grows at 600 masl.

What does LB-PK Natural taste like?

96B Cafe & Roastery lists mulled wine, stevia, butter cookies and silky mouthfeel.

How do I brew LB-PK Natural?

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.