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
Twumba, Karongi, Rwanda
Process
Anaerobic Natural
Tasting notes
CherryPineappleRum
Varietal
Red Bourbon
Species
Arabica
Altitude
2100 masl
Farm
Ruronzi
Producer
Uzziel Habimana
Certifications
Direct Trade
Best for
Filter
About
Limited-edition natural from Uzziel Habimana, Q grader and co-founder of Ikawa House, grown on his five-hectare Ruronzi farm in Twumba, Karongi, at 2,100 m. Red Bourbon fermented anaerobically for 120 hours, then dried slowly on raised beds. Sour cherry, pineapple and rum; juicy, sweet and very clean.

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FAQ

Where does Ruronzi Anaerobic come from?

Ruronzi Anaerobic comes from Twumba, Karongi, Rwanda. It is a Anaerobic Natural coffee. It grows at 2100 masl.

What does Ruronzi Anaerobic taste like?

Elbgold lists cherry, pineapple and rum.

How do I brew Ruronzi Anaerobic?

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.