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
Vietnam
Processes
AnaerobicNaturalYeast InoculatedExperimental
Tasting notes
ChampagneMangosteenVanillaGuavaPineappleCointreauMulled wineStevia
Varietals
DewevreiExcelsaLiberica
Best for
Filter
About
Excelsa and Liberica coffee from Vietnam, processed as an anaerobic natural with Pichia yeast. Roasted for filter.

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FAQ

Where does 96B Pichia Yeast come from?

96B Pichia Yeast comes from Vietnam. It is a anaerobic, natural, Yeast Inoculated and experimental coffee.

What does 96B Pichia Yeast taste like?

Coffee Pirates lists champagne, mangosteen, vanilla, guava, pineapple, cointreau, mulled wine and stevia.

How do I brew 96B 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.