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
Bensa, Sidama, Ethiopia
Process
Anaerobic Washed
Tasting notes
White peachOrange blossomLemon barPurple flowers
Varietals
741587411274110
Species
Arabica
Altitude
2300–2400 masl
Farm
Hamasho Washing Station
Producer
Asefa Dukamo Korma / Daye Bensa
Best for
Espresso & filter
About
An Artist Reserve release with artwork by Oilhack. An anaerobic washed lot from the Hamasho Washing Station in Sidama Bensa, fermented for 72 hours and dried on raised beds for 10 to 13 days. Super floral and peachy, from 161 smallholder farmers.

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FAQ

Where does Hamasho Borena come from?

Hamasho Borena comes from Bensa, Sidama, Ethiopia. It is a Anaerobic Washed coffee. It grows at 2300–2400 masl.

What does Hamasho Borena taste like?

Color Roasters lists white peach, orange blossom, lemon bar and purple flowers.

How do I brew Hamasho Borena?

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.