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
Nyamasheke, Western Province, Rwanda
Process
Washed
Tasting notes
BergamotBrown sugarApricotBlackcurrant
Varietal
Bourbon
Species
Arabica
Altitude
1831 masl
Farm
Coproca
Producer
Various smallholders
Best for
Espresso & filter
About
Washed Bourbon from the Coproca cooperative wet mill, 603 smallholders in Nyamasheke District. Dry fermented 15-18 hours and dried on raised beds 12-14 days. Exceptional as filter; also performs as espresso. Sold in filter and espresso roasts.

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FAQ

Where does Rwanda Coproca come from?

Rwanda Coproca comes from Nyamasheke, Western Province, Rwanda. It is a washed coffee. It grows at 1831 masl.

What does Rwanda Coproca taste like?

Clark St Coffee lists bergamot, brown sugar, apricot and blackcurrant.

How do I brew Rwanda Coproca?

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.