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
Kintamani, Bali, Indonesia
Process
Natural
Tasting notes
BlackberryRoot beerMilk chocolate
Varietals
BourbonTypicaCatimor
Species
Arabica
Altitude
1200–1600 masl
About
This is a naturally processed coffee sourced from family-owned farms in the highlands of Kintamani on the island of Bali, Indonesia. The move toward natural processing in the region began as a response to a very real challenge: water scarcity. Producers found that drying whole, ripe cherries was a practical alternative to more water-intensive processing.

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FAQ

Where does Kintamani come from?

Kintamani comes from Kintamani, Bali, Indonesia. It is a natural coffee. It grows at 1200–1600 masl.

What does Kintamani taste like?

Cat & Cloud lists blackberry, root beer and milk chocolate.

How do I brew Kintamani?

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.