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
Surma, West Omo, Ethiopia
Process
Natural
Tasting notes
GardeniaStewed orangeMandarinYellow peachRaw sugar
Varietal
Gesha 1931
Species
Arabica
Altitude
1909–2063 masl
Farm
Gesha Village
Producer
Adam Overton and Rachel Samuel
Current lot
Lot 26/143
Best for
Filter
About
Surma covers 45.9 hectares and runs from 1,909 to 2,063 masl. The Gesha 1931 trees here grow in brown-red loamy soil under native shade, in Ethiopia's West Omo zone. Processed as a natural, dried in the cherry without tipping into over-ferment.

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FAQ

Where does Gesha Village Surma Natural come from?

Gesha Village Surma Natural comes from Surma, West Omo, Ethiopia. It is a natural coffee. It grows at 1909–2063 masl.

What does Gesha Village Surma Natural taste like?

Blackboard Coffee Roasters lists gardenia, stewed orange, mandarin, yellow peach and raw sugar.

How do I brew Gesha Village Surma Natural?

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.