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
Process
Mosto Anoxic Natural
Tasting notes
CitrusBerry jamGreen grapeJuicy mouthfeelSugared vanilla aftertaste
Varietal
Excelsa
Altitude
600 masl
Farm
96B Excelsa Project
Current lot
Drop 03
Best for
Espresso & filter
About
Excelsa Project drop 03. Mosto juice is extracted from purple phenotype excelsa cherries and fermented in cool tanks.

More from 96B Cafe & Roastery

Anoxic Natural
96B Cafe & Roastery
SINGLE ORIGIN · QUANG TRI, VIETNAM
Berry compote · Dried fruit · Star anise · Malt · Brown sugar
Medium-Light roast
Bloom
96B Cafe & Roastery
SINGLE ORIGIN · LAM DONG, VIETNAM
Jasmine · Earl Grey · Lemon · Bright acidity · Floral aftertaste
Light roast
Champagne Natural
96B Cafe & Roastery
SINGLE ORIGIN · QUANG TRI, VIETNAM
Green grape juice · Floral · Juicy mouthfeel · Long sweet aftertaste
Medium-Light roast

FAQ

Where does Mosto Anoxic Natural come from?

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

What does Mosto Anoxic Natural taste like?

96B Cafe & Roastery lists citrus, berry jam, green grape, juicy mouthfeel and sugared vanilla aftertaste.

How do I brew Mosto Anoxic 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.