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
Shantawene, Bensa, Sidama, Ethiopia
Processes
NaturalAssisted Fermentation
Tasting notes
LycheeMangoCreamy
Varietals
Heirloom74158
Species
Arabica
Altitude
1920–2020 masl
Farm
Gatta Farm
Producer
Daye Bensa
Best for
Filter
About
A natural from Daye Bensa's Gatta Farm in Shantawene, given a 168 hour cold, extended fermentation.

More from Assembly Coffee

Assembly Decaf
Assembly Coffee
SINGLE ORIGIN · VALE DE GRAMA, BRAZIL
Hazelnut · Milk chocolate · Creamy
Medium-Light roast
Assembly Espresso Blend
Assembly Coffee
BLEND
Banoffee · Nutty · Rich
Medium-Light roast
Assembly House Espresso
Assembly Coffee
SINGLE ORIGIN · CAJAMARCA, PERU
Raisin · Brown sugar · Silky
Medium-Light roast

FAQ

Where does Gatta 168 Hour Anaerobic come from?

Gatta 168 Hour Anaerobic comes from Shantawene, Bensa, Sidama, Ethiopia. It is a natural and Assisted Fermentation coffee. It grows at 1920–2020 masl.

What does Gatta 168 Hour Anaerobic taste like?

Assembly Coffee lists lychee, mango and creamy.

How do I brew Gatta 168 Hour Anaerobic?

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.