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
Kayanza, Burundi
Processes
Anaerobic NaturalYeast Inoculated
Tasting notes
HibiscusCherry compotePort wine
Varietal
Red Bourbon
Species
Arabica
Altitude
1700–1900 masl
Farm
Kibingo
Best for
Filter
About
An anaerobic natural Red Bourbon from the Kibingo washing station in Kayanza, fermented with Intenso yeast. Expressive, complex, juicy and sweet.

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FAQ

Where does Kibingo come from?

Kibingo comes from Kayanza, Burundi. It is a Anaerobic Natural and Yeast Inoculated coffee. It grows at 1700–1900 masl.

What does Kibingo taste like?

Beansmith's Coffee Roastery lists hibiscus, cherry compote and port wine.

How do I brew Kibingo?

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.