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
Kamacharia, Murang'a, Kenya
Process
Washed
Tasting notes
PersimmonPineappleCurrant
Varietals
SL28Ruiru 11Batian
Species
Arabica
Altitude
1650 masl
Best for
Espresso & filter
About
A juicy, well-rounded Kenyan lot from the Riakiberu smallholder community in Kamacharia, Murang'a. Grapefruit acidity with melon sweetness, persimmon, pineapple, panela and jammy currant. Wet fermented in tile tanks for up to 24 hours and dried on raised beds.

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FAQ

Where does Riakiberu come from?

Riakiberu comes from Kamacharia, Murang'a, Kenya. It is a washed coffee. It grows at 1650 masl.

What does Riakiberu taste like?

Flower Child Coffee lists persimmon, pineapple and currant.

How do I brew Riakiberu?

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.