How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Mount Suket, Ijen, East Java, Indonesia
Process
Anaerobic Natural
Tasting notes
MacadamiaGuavaCocoa nibs
Varietal
Laurina
Species
Arabica
Altitude
1700 masl
Producer
Supriyanto
Best for
Espresso & filter
About
Indonesia's first Laurina (Bourbon Pointu), a naturally low-caffeine variety, from Supriyanto (Iyan) on Mount Suket, Ijen. Natural anaerobic, 120 hours sealed. Macadamia, guava and cacao nibs. A filter roast that also works on espresso.

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FAQ

Where does Laurina come from?

Laurina comes from Mount Suket, Ijen, East Java, Indonesia. It is a Anaerobic Natural coffee. It grows at 1700 masl.

What does Laurina taste like?

A.M.O.C. lists macadamia, guava and cocoa nibs.

How do I brew Laurina?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.