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
Embu, Kenya
Process
Washed
Tasting notes
Blood orangeNectarineJuicy
Varietals
SL28SL34Ruiru 11
Species
Arabica
Altitude
1600–1650 masl
Farm
Kamavindi Estate
Producer
Peter Mbature and family
Certifications
Kosher
About
Single-origin coffee from Kamavindi Estate in Embu, Kenya, run by third-generation farmer Peter Mbature. Washed process, blood-orange acidity, syrupy sweetness and nectarine finish. Partnership since ~2014.

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FAQ

Where does Kamavindi come from?

Kamavindi comes from Embu, Kenya. It is a washed coffee. It grows at 1600–1650 masl.

What does Kamavindi taste like?

Counter Culture Coffee lists blood orange, nectarine and juicy.

How do I brew Kamavindi?

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.