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
Sakleshpur, India
Process
Anaerobic Natural
Tasting notes
Strawberry jamRaspberryPlum tartMarigoldRed cherryCandied orange
Varietal
Selection 5B
Species
Arabica
Altitude
950–1000 masl
Farm
Raxidi Lobo Estate
Producer
Richard Jos and Rachel Lobo
Best for
Filter
About
Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries.

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FAQ

Where does Raxidi Lobo Estate Pichia Yeast come from?

Raxidi Lobo Estate Pichia Yeast comes from Sakleshpur, India. It is a Anaerobic Natural coffee. It grows at 950–1000 masl.

What does Raxidi Lobo Estate Pichia Yeast taste like?

Blue Tokai Coffee Roasters lists strawberry jam, raspberry, plum tart, marigold, red cherry and candied orange.

How do I brew Raxidi Lobo Estate Pichia Yeast?

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.