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
Sidama, Ethiopia
Processes
Anaerobic NaturalExperimental
Tasting notes
FloralMangoPapayaStrawberry
Varietals
74112Heirloom
Species
Arabica
Altitude
1900–2200 masl
Farm
Keramo
Producer
Daye Bensa
Best for
Espresso & filter
About
Experimental lot produced by Daye Bensa at the Keramo washing station in Sidama. Fully ripe cherries go through a controlled anaerobic natural fermentation with fresh banana peels added, then dry slowly. Tropical mango and papaya, delicate floral aromas and juicy strawberry sweetness.

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FAQ

Where does Keramo Experimental Lot come from?

Keramo Experimental Lot comes from Sidama, Ethiopia. It is a Anaerobic Natural and experimental coffee. It grows at 1900–2200 masl.

What does Keramo Experimental Lot taste like?

Blind Monkey lists floral, mango, papaya and strawberry.

How do I brew Keramo Experimental Lot?

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.