How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Muyinga, Burundi
Process
Anaerobic Natural
Tasting notes
AppleGuavaCherryPeachStrawberry
Species
Arabica
Farm
Nyagishiru
Best for
Espresso & filter
About
From the Nyagishiru and Busasa processing stations in Muyinga province, northern Burundi, which buy cherries from smallholders on nearby hills. The cherries are processed anaerobic natural and dried slowly on raised African beds.

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FAQ

Where does Nyagishiru come from?

Nyagishiru comes from Muyinga, Burundi. It is a Anaerobic Natural coffee.

What does Nyagishiru taste like?

BOB Coffee Lab lists apple, guava, cherry, peach and strawberry.

How do I brew Nyagishiru?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.