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
Guji, Ethiopia
Process
Natural
Tasting notes
Berry jamVanilla creamDark chocolate
Varietal
Heirloom
Species
Arabica
Altitude
2300–2450 masl
Farm
Anasora Station
Best for
Espresso & filter
About
A natural from the Anasora station in southern Guji, grown as semi-forest coffee at 2300 to 2450 meters and dried on raised beds for three to four weeks. Bright acidity with berry jam and tart strawberry over a soft vanilla cream texture. Good as drip or a vibrant espresso.

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FAQ

Where does Ethiopia Anasora come from?

Ethiopia Anasora comes from Guji, Ethiopia. It is a natural coffee. It grows at 2300–2450 masl.

What does Ethiopia Anasora taste like?

Foundry Roasters lists berry jam, vanilla cream and dark chocolate.

How do I brew Ethiopia Anasora?

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.