How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Kigali, Western Province, Rwanda
Process
Anaerobic Natural
Tasting notes
Concord grapeGraham crackerLavenderChocolate
Varietal
Red Bourbon
Species
Arabica
Altitude
1600–2000 masl
Farm
Rwamatamu Coffee Station
Producer
Laetitia & Gaston Rutaganda
Best for
Filter
About
Volume 03 (March 2026). Anaerobic natural Red Bourbon from the family-run Rwamatamu Coffee Station, fermented in sealed tanks. Concord grape and lavender with a comforting finish of chocolate and graham cracker.

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FAQ

Where does Laetitia & Gaston Rutaganda Rwamatamu Coffee Station Anaerobic Natural come from?

Laetitia & Gaston Rutaganda Rwamatamu Coffee Station Anaerobic Natural comes from Kigali, Western Province, Rwanda. It is a Anaerobic Natural coffee. It grows at 1600–2000 masl.

What does Laetitia & Gaston Rutaganda Rwamatamu Coffee Station Anaerobic Natural taste like?

Folk lists concord grape, graham cracker, lavender and chocolate.

How do I brew Laetitia & Gaston Rutaganda Rwamatamu Coffee Station Anaerobic Natural?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.