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
Nyeri, Kenya
Process
Anaerobic
Tasting notes
BlackberryRed appleMuscat grapeWhisky
Varietals
SL28SL34Ruiru 11
Species
Arabica
Producer
Kiavamuru cooperative
Best for
Filter
About
Anaerobic Kenyan lot from Nyeri with 168 hours of controlled fermentation. Ripe blackberry, juicy red apple and sweet muscat grape, with a hint of English whisky.

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FAQ

Where does Kenya Kiavamuru come from?

Kenya Kiavamuru comes from Nyeri, Kenya. It is a anaerobic coffee.

What does Kenya Kiavamuru taste like?

Botanica Coffee Roasters lists blackberry, red apple, muscat grape and whisky.

How do I brew Kenya Kiavamuru?

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.